THE BEST CHICKEN BREAST IN A CREAMY MUSTARD SAUCE WITH BACON
1/3 cup Dijon mustard
1/4 tsp paprika
1/4 tsp salt
1/8 tsp pepper
8 strips of bacon, uncooked, chopped
1 cup chopped onion (1/2 of large onion)
1 tablespoon olive oil
3 chicken breasts, 2 lb total, boneless, skinless
1 and 1/2 cups chicken broth
Combine Dijon mustard, paprika, salt and pepper in a small bowl, to make a paste. Spread the paste evenly on both sides of chicken breasts. Set aside.
In a large skillet, cook chopped bacon on medium-high heat just until it starts to brown. Remove to a plate, leaving bacon fat in a skillet. To the same skillet, add chopped onion and cook in bacon fat until softened. Remove to the same plate, with bacon.
Add 1 tablespoon olive oil to the same, now empty, hot skillet. Cook chicken breast (with mustard paste on it), on medium heat, about 1.5 minutes on each side. The chicken will not be done as you will continue cooking it in the next step. Remove chicken to a plate …
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