Recipe: Yummy Chicken, Bacon, Mustard and Cream

Recipe: Yummy Chicken, Bacon, Mustard and Cream Delicious, fresh and tasty.

Chicken, Bacon, Mustard and Cream. Honey Mustard Chicken is such a classic! Well, maybe not a classic classic. But you know, everyone has their own way of making it. can be made as healthy or as decadent as you like - add some cream for a richer sauce, use less bacon for a lower calorie meal… Made with cream, parmesan, chicken, bacon and garlic.

In today's recipe, thinly cut chicken breasts, also known as chicken cutlets, are sautéed in a bacon mustard cream sauce flavored with rosemary.

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.

You can have Chicken, Bacon, Mustard and Cream using 13 ingredients and 4 steps. Here is how you cook that.

Ingredients of Chicken, Bacon, Mustard and Cream

1. You need 1 tbsp of olive oil.

2. You need 2 of chicken breasts.

3. It’s 1 of medium onion.

4. You need 1 of carrot, roughly chopped.

5. It’s 4 of bacon rashers, chopped.

6. You need 1 tbsp of flour.

7. Prepare 100 ml of chicken stock.

8. You need 50 ml of double cream.

9. It’s 25 g of frozen peas.

10. It’s 2 tsp of wholegrain mustard.

11. You need 1 tbsp of tarragon.

12. It’s of puff pastry.

13. It’s 1 of egg.

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 breasts smothered in a creamy mustard sauce.

This dish is unbelievably quick and easy!

Chicken, Bacon, Mustard and Cream step by step

1. 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..

2. 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..

3. 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..

4. 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..

I found this recipe for Chicken with Mustard Cream Sauce in a newly purchased cookbook, Everyday Food: Great Food Fast (from the kitchen's of Martha Stewart Living)..

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Pour in cream, chicken stock, honey, both mustards and stir to combine.

Add thyme and simmer to reduce, stirring occasionally.