Kristy Cook
Ingredients:
– 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
Directions:
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
