Chicken, Bacon, Mustard and Cream. Juicy chicken smothered in a creamy honey mustard sauce - made even better with bacon! One issue I have with recipes using chicken breast? They often turn out so dry.
I've been crowned the Queen of Creamy-Without-Cream*, but today I'm dethroning myself temporarily just so I can share this Creamy Chicken and Bacon Pasta with you without an inkling of guilt.
Tips for this Cheesy Bacon Chicken.
One thing to note in this recipe is timing.
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Juicy chicken smothered in a creamy honey mustard sauce - made even better with bacon! One issue I have with recipes using chicken breast? They often turn out so dry.
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Composition Chicken, Bacon, Mustard and Cream:
- Require 1 tbsp of olive oil.
- Need 2 - chicken breasts.
- Provide 1 for medium onion.
- Require 1 - carrot, roughly chopped.
- Need 4 bacon rashers, chopped.
- Provide 1 tbsp - flour.
- Need 100 ml of chicken stock.
- Prepare 50 ml of double cream.
- Need 25 g of frozen peas.
- Need 2 tsp for wholegrain mustard.
- Need 1 tbsp of tarragon.
- Prepare puff pastry.
- Give 1 for egg.
You need to marinate the chicken, so I would plan on preparing the Honey Mustard Marinade in the morning or early afternoon. If you need to you can also prepare the marinade the night before and marinate overnight. Chicken is such a great blank canvas for adding flavors, and I have so many more dishes to get to! In today's recipe, thinly cut chicken breasts, also known as chicken cutlets, are sautéed in a bacon mustard cream sauce flavored with rosemary.
Chicken, Bacon, Mustard and Cream how to cook:
- Heat half the oil in a large pan; brown the chicken in batches. Set aside. Add remaining oil; fry the onion and carrot for 10min. Add the bacon and cook for 3min..
- Stir in flour and cook for 1min. Gradually add stock, stirring well. Add cream and return chicken to pan. Simmer for 5min until chicken is cooked..
- Add peas, mustard and tarragon, then check seasoning. Allow to cool a little. Can serve the chicken mix with mashed potatoes and veg or cook with a pie topping..
- Preheat oven to 200°C (180°C fan) mark 6. Put a pie funnel, if you have one, in the centre of a 1 litre (1¾ pint) pie dish or ovenproof casserole and tip in the filling. Roll out pastry to make a lid (make a slit for the pie funnel). Brush pastry edges with egg, then lay over the dish and trim with a sharp knife. Seal and brush with beaten egg and cook for 25-30min until golden..
It's very simple, but the flavor is fabulous. The classic combination of chicken and bacon works in pies, risotto, stews, salads and bakes like our popular mustard-stuffed chicken wrapped in bacon. The chicken, goat's cheese and bacon combo is totally delicious, and the veg adds a welcome sweetness. Serve with a few steamed Jersey Royals.. Chicken, Bacon, And Pesto Potato Skins, Bbq Chicken Kupcakes, Bacon Ranch Pasta Salad.
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