Welcome to the Castle Baconia Kitchen! Ready to cook???
I have a great main dish for you this time around. If you’re a fan of chicken, you will be a fan of this recipe I think. It’s not hard to make either and really delicious with almost any side dish you can think of. Ready???
Honey Mustard Chicken With Bacon
Heat the oil in a wide skillet over medium-high. Season the chicken with salt and pepper on either side, then place the chicken breasts in the hot pan and brown well on each side (it doesn’t have to be cooked through yet, just nicely browned). Remove from the pan and cover on a plate.
Do not drain the pan here – there’s so much delicious flavor in there already! Add the bacon and cook until browned. Then add the onion and garlic and cook for 1 minute, until starting to soften.
Deglazing sounds fancy, but it just means you’ll pour some liquid into the pan. So add chicken broth and bring it to a boil, scraping any browned bits off the bottom of the pan. Stir in both mustards (smooth and whole grain – but you can only use smooth too if you prefer).
Place the chicken back in the sauce, along with fresh rosemary sprigs. Cover the pan with a lid and gently simmer the chicken for 6-8 minutes, or until cooked through – an internal temperature of 165°F is recommended for chicken.
Once the chicken is done, remove it to a plate and cover. Bring the sauce in the pan to a boil and simmer until it has your preferred consistency. Remove the rosemary sprigs and stir in the honey. You can also stir in a few tablespoons of cream for a richer sauce!
I know! I was surprised how delicious this was too!
Take our word for it – it’s worth giving it a whirl. You won’t be sorry (I hope!).
