Creamy Honey Mustard Chicken With Crispy Bacon

– ⅓ cup honey

– 3 level tablespoons whole grain mustard

– 1 ½ tablespoons minced garlic (or 3-4 cloves crushed garlic)

– 1 tablespoon olive oil

– Salt to season

– 5 skinless and boneless chicken breasts (or chicken thighs)

– ½ cup diced bacon, trimmed of rind and fat

– ⅓ cup cream (light or reduced fat)

– 1 cup milk (skim, 2% or full fat – almond milk may be used for a dairy-free option)

– 1 teaspoon cornstarch (corn flour) mixed with 1 tablespoon water

– 2 tablespoons chopped fresh parsley

1. In a large, shallow dish, combine the honey, mustard, garlic, oil, and salt to taste. Coat chicken evenly in the sauce. Set aside.

2. Heat a nonstick pan (or skillet) over medium heat. Fry bacon until crispy; transfer to a plate. To the same pan, sear chicken fillets on each side in the oil left over from the bacon until just beginning to brown (about 3 minutes per side – not completely cooked through as we will finish them in the sauce).

3. Add any remaining honey mustard sauce into the pan along with the cream and milk. Bring to a simmer while stirring occasionally to mix the flavors through the sauce (about 3 minutes), until the chicken is cooked through. Transfer the chicken to a warm plate.

4. Pour the cornstarch mixture into the center of the pan, mixing it through the sauce until it thickens. Place chicken back into the pan; coat with the sauce. Top with the bacon and garnish with parsley.

5. Serve over steamed/roasted vegetables for lower-calorie options. Also great with pasta, rice, or mashed potatoes!

– Prep Time: 10 minutes

– Cooking Time: 15 minutes

– Total Time: 25 minutes

– Servings: 5