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Chicken with Bacon Mustard Sauce

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chicken dinners, bacon recipe, easy chicken recipes, creamy sauce

Chicken Breast in a Creamy Mustard Sauce with Bacon – an absolute comfort food! Chicken breast is moist, tender, and flavorful because it’s smothered in the most delicious sauce ever!

chicken with creamy mustard sauce, bacon chicken, bacon chicken breast

This whole dinner takes only 30 minutes to make! First, make the simple mustard sauce by mixing Dijon mustard with paprika, salt and pepper. Spread the mustard sauce over 3 chicken breasts and set them aside:

spread mustard sauce over chicken


In a large skillet cook chopped bacon just until browned:

cooking bacon in the skillet

RemoveΒ the bacon and add the chopped onions to the same skillet with bacon fat and cook until softened:

cooking onions in a skillet

Remove the onion from the skillet, and cook chicken breasts just a little bit on each side (you’ll continue cooking them in the next step):

chicken breast with mustard

Finally, add the rest of the ingredients to the skillet, add back the bacon, cooked onions, and the chicken, and cook for 20 minutes until chicken is done:

chicken breast in a creamy mustard sauce with bacon

Chicken with Bacon Mustard Sauce

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 3 servings

Chicken with Bacon Mustard Sauce


  • 1/3 cup Dijon mustard
  • 1/4 tsp paprika
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 8 strips of bacon, uncooked, chopped
  • 1 cup chopped onion (1/2 of large onion)
  • 1 tablespoon olive oil
  • 3 chicken breasts, 2 lb total, boneless, skinless
  • 1 and 1/2 cups chicken broth


  1. Combine Dijon mustard, paprika, salt and pepper in a small bowl, to make a paste. Spread the paste evenly on both sides of chicken breasts. Set aside.
  2. In a large skillet, cook chopped bacon on medium-high heat just until it starts to brown. Remove to a plate, leaving bacon fat in a skillet. To the same skillet, add chopped onion and cook in bacon fat until softened. Remove to the same plate, with bacon.
  3. Add 1 tablespoon olive oil to the same, now empty, hot skillet. Cook chicken breast (with mustard paste on it), on medium heat, about 1.5 minutes on each side. The chicken will not be done as you will continue cooking it in the next step. Remove chicken to a plate.
  4. To the same skillet, add 1 and 1/2 cups chicken broth, bring to boil, scraping the bottom of the pan. Add back bacon and onions, mix well. Add back the chicken breast, reduce the heat to low-medium and cook for about 15-20 minutes, turning chicken once, until chicken breast is fully cooked and no longer pink in the center.



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{ 107 comments… add one }
  • Monique October 17, 2015, 8:47 am

    Looks fantastic!

  • Margaret Ann @ MAK and Her Cheese October 18, 2015, 4:02 pm

    I love experimenting with different sauces with chicken. I’ll have to give this one a try! Thanks for the recipe!

  • Cheri October 18, 2015, 6:20 pm

    Hi Julia, I love meals like this, sounds like it has so much flavor.

  • Laura November 13, 2015, 4:20 pm

    I’m confused. Am I using one skillet or two?

    • Keith July 5, 2016, 9:32 am

      I agree Laura. I’m confused by it too

      • Julia July 6, 2016, 6:49 pm

        You just use the same one skillet, not 2 skillets.

  • Cat November 16, 2015, 5:11 am

    This was delicious! I had to adapt it since I decided to cook it on a whim, but I think I was still true to the recipe. I am FODMAP intolerant so had to omit the onions, but I replaced it with about 1/4 cup fresh rosemary leaves. I only had a whole chicken so cut it up and coated with the mustard mix. I deglazed the pan with a bit of leftover white wine then threw everything into a pressure cooker for 25 mins. Absolutely delicious!! The sauce was really thin (like stock) but I ended up leaving it like that and serving it with rice and greens, which was great because they both soaked up the juices. There is so much flavour in the stock that I don’t think you need to thicken it – to be honest I was prepared to drink it. :p Thanks for the recipe.

  • Bettie Saccardo November 28, 2015, 12:58 pm

    How do I determine if the chicken is sinless? πŸ˜‰

    • Losa November 28, 2015, 5:28 pm

      Hahahahahahah!!! Had to go back and read the recipe! Love it!

    • Pamela December 28, 2015, 11:11 am

      I wondered this myself!!

  • Venecia December 17, 2015, 5:16 pm

    Which Dijon mustard? Chardonnay or honey?

  • Pam December 28, 2015, 10:20 pm

    Made this tonight for the in-laws. It was a hit! Wish I could figure out how to make it without making such a mess from the bacon, even though that’s what made it taste sooo good. Thank you for sharing!

    • Dona April 28, 2016, 7:11 pm

      I used precooked bacon slices, chopped them and cooked for a short time just until they turned brown and did everything else according the recipe. There was just a bit of bacon grease in the pan, but plenty to cook the onions…..and no mess….but with all the bacon flavor and less grease.

      • Clayton July 22, 2016, 8:40 pm

        My wife bought pre-cooked bacon so I also had to make-do. Because there wasn’t very much grease I added avocado oil which turned out great. I love this recipe because even my kids will eat it!

    • Sharon July 13, 2016, 1:25 pm

      I use a splash screen

    • mary manning August 19, 2016, 12:27 pm

      Hi Pam,
      I haven’t made this yet but for the bacon so you don’t make a mess I suggest you
      Go to your corner deli, they always have already cooked bacon and ask for some bacon grease on the side ….. Splatter problem solved I do this all the time !!! I don’t like Cookin bacon. Takes too long and too messy!!!

    • Jody May 15, 2017, 8:31 pm

      Bake your bacon instead! Same product, including the grease, but no spatter!

    • Becca September 30, 2017, 6:36 pm

      I lay whole slices of the raw bacon out on a baking sheet, put into a COLD oven and then set it to 400. It takes me 25-30 minutes for it to cook in my oven so after 25 minutes, just keep watching until it gets to the crispness that you like! Transfer onto paper towels to drain, then chop! There will be plenty of bacon grease to use in this recipe. HINT: Line your pan with tinfoil for easy clean-up! I never fry bacon on the stove anymore because it DOES make such a mess! (No need to flip the bacon over either while cooking)!

      • Julia October 31, 2017, 7:26 pm

        Great tips!

    • Carol November 15, 2017, 9:19 pm

      Cover the skilled with a lid while the bacon is cooking. Can do the same when cooking the onions. No change to flavor and stove stays clean.

  • Suzi McClelland January 19, 2016, 4:48 am

    What are the green bits in the picture of the finished dish?

    • Christine Levesque November 5, 2017, 12:02 pm

      That is just a sprinkling of chopped parsley for presentation

      • Julia November 13, 2017, 9:08 pm

        Correct! πŸ™‚

  • Melissa January 21, 2016, 11:10 am

    I own chickens and believe me it’s impossible to find sinless chickens. (wink. wink.) Going to try this out tonight!

  • Chrissy January 23, 2016, 6:59 pm

    This chicken is a huge hit in my house!!! Mmmmmm made it again tonight and we just can’t get enough! So what my husband and I just downed a whole package of bacon….. DELICIOUS

  • Sam January 31, 2016, 9:26 am

    Substitute white wine for some of the chicken broth. This is very similar to a pork chop recipe my mom always made, which uses white wine to complement the dijon mustard. It’s divine!

  • Rebecca March 1, 2016, 3:24 am

    Looks delicious!!! Will be trying it tonight and let you know!! πŸ™‚

  • Kelli March 9, 2016, 6:36 pm

    Just made this. Sooo good! ! Thank you for posting! Very easy instructions and thanks for the pictures πŸ™‚

  • Janet March 10, 2016, 7:16 pm

    I’m trying to eat healthy. Any idea about nutritional values for this recipe?

  • lisa March 14, 2016, 11:44 am

    Can’t wait to try. What is the green in the pic? I don’t see anything green in the ingredients.

  • lisa March 14, 2016, 11:47 am

    Can’t wait to try this. What is the green in the pictures? Chives? I don’t see anything green on the ingredient list.

  • Ruthie March 23, 2016, 8:47 pm

    I made this tonight and it was AMAZING! I made butternut squash as a side and it was a great pairing!

  • Darold March 30, 2016, 9:54 pm

    Chicken and bacon mustard.
    I don’t know how you got this done in 30 minutes. I have to cut everything up it took me 1.75 hrs.

    It is wow good though. It’s a dish I will make again.

    • Jenny March 31, 2017, 8:03 pm

      I am finding the same thing! I am making it tonight for dinner and it has taken me over 2 hours so far. My chicken is taking so long to cook as well. The author of this needs to seriously update the time to a realistic one :/ this is unfortunate because I had plans tonight and instead I have to take up my night cooking because it’s taking so long.

      • Shannon June 12, 2017, 7:58 am

        Chicken breasts come in different weights and thicknesses. It could be that your chicken pieces were larger and took longer to cook.

      • Tammy August 15, 2017, 8:42 pm

        If you pound your chicken between two sheets of plastic wrap, the chicken will cook faster and more evenly.

  • Susan April 13, 2016, 9:46 pm

    This was quick, simple and delicious. Used a different mustard because that is all I had ( Bavarian sweet mustard) and added a little marsale cooking wine. At the very end added chopped green onion and sprinkled on top because it added color and thickened the sauce by stirring in cornstarch mixed with water. This is definitely worth making. Yum

  • Jim April 15, 2016, 10:01 pm

    There is green in the pic but not in the recipe.

  • Christine April 26, 2016, 12:23 pm

    Anyone ever try this in a slow cooker?

  • David April 28, 2016, 7:02 am

    Yup.. Stay away from the sinful chicken…that stuff really come back to bite you…sinless chicken is tasty chicken

  • Sharayah April 29, 2016, 11:37 pm

    LOVED LOVED LOVED this recipe!! Cooked everything exactly as the recipe called for and served on a bed of sautΓ©ed zucchini, added sliced avocado and a sprinkle of feta! Thanks for sharing the recipe! This will definitely be a go to meal from now on!

  • Bianca May 4, 2016, 4:32 am

    Just made this for dinner! Soo good and hubby even licked the plate lol
    Thanks for the recipe, definitely a keeper!

  • Lynnette May 7, 2016, 12:13 am

    This was delicious! I used honey dijon and it was fantastic! Thanks πŸ™‚

  • Shayna May 17, 2016, 8:59 pm

    Wow! This is an amazing recipe! I have tried numerous mustard chicken recipes; this is by far my favorite. I have never commented on a recipe before, but I enjoyed it so much that I had to tell others just how good it is. To top it all, it was incredibly easy to make. Thanks for the great pictures.

    • Julia May 25, 2016, 7:30 pm

      Shayna, thank you so much for your super nice comment! So glad you enjoyed this recipe as much as I did! πŸ™‚

  • Carol May 19, 2016, 10:22 pm

    I made this tonight and follow the recipe exactly how it is and my husband who is not a chicken eater, say that this is the best chicken ever and wants this for next Sunday when his mother will be here for a visit. This is so delicious, thank for sharing.

    • Julia May 25, 2016, 7:29 pm

      Carol, I am so glad you and your husband liked this recipe! I must confess this is one of my favorite recipes to eat chicken breasts. If only I could find more ways to cook chicken breast so that it comes out so flavorful and tender as it is in this recipe!

  • Stwn May 23, 2016, 6:00 pm

    Disappointing…Mediocre recipe. Made this last night. Sauce is VERY watery, eventually had to use cornstarch to thicken it up… maybe better idea to starts w/ 1 cup or so of chicken broth. Chop bacon to 1/2″ pieces or cook it longer. End product: Chicken breasts were not tender.

    • Julia May 25, 2016, 7:27 pm

      Did you use 1/3 cup Dijon mustard? Maybe you used less than 1/3 cup? 1 and 1/2 cups of chicken broth will reduce from simmering on low-medium heat for 20 minutes and that will also be enough time to cook the chicken. In the end, when you mix everything up, the sauce should be pretty thick from simmering and the mustard, if not I would add just a little bit more mustard to thicken it up.

  • Gina June 18, 2016, 5:47 am

    Mine tasted very salty, is it because I used Campbells salt reduced chicken stock?

    • Julia July 1, 2016, 10:54 pm

      Maybe, 1/4 teaspoon salt to season 2 pounds chicken breast was too much for you (combined with saltiness from bacon and mustard). Maybe next time, use 1/8 teaspoon of salt to salt chicken breasts.

  • Scott July 3, 2016, 1:05 am

    Great recipe, but VERY rich. I would recommend serving with lemon on the side to cut the mustard favour. It still tasted great.

    • Julia July 5, 2016, 8:23 pm

      Thanks, Scott! Yes, this recipe has a very strong mustard flavor. It’s great when served with simple, mildly seasoned side dishes: mashed potatoes, rice, green beans, spinach.

  • Stephanie Super July 17, 2016, 11:59 pm

    I made this tonight with chicken thighs (boneless/skinless) and breasts and it was absolutely delicious! I will say though, the juice that cooked out of the breast madethe sauce really REALLY thin. I had to add some cornstarch, remove the chicken and high boil the sauce to reduce and thicken it. I will make this again,but will definitely be cutting the amount of broth.

  • Brooke July 26, 2016, 8:23 pm

    So, because my family & I wanted this over pasta, I added about a cup of 1/2 & 1/2 to make a cream sauce. I also used 2# boneless skinless chicken thighs. Once served, chicken was so tender, we cut it up with a fork and mixed all together. OMG!!! So delicious! Definitely a do-over!

  • Arianna Anderson August 29, 2016, 5:59 pm

    What can I use if I don’t have chicken broth?

  • Laura September 20, 2016, 1:53 am

    Oh so good and full of flavour! I used extra broth because I love lots of sauce and I love thinner sauces like this. The longer it cooked, the better it got. Will certainly be making it again…and again…and again…(also love the “cook in the bacon fat” bit. I like to eat healthy but find I eat less when things pack a big flavour like this so it evens out πŸ˜‰ )
    Thank you!

  • Sarah October 2, 2016, 5:30 pm

    I made this tonight but added pasta and a little parm slices Oh boy… new favorite meal!

  • SusanB October 9, 2016, 8:18 pm

    I made this for dinner tonight and immediately move it to my I’ll Make That Again board on Pinterest. Served it with baked acorn squash and leftover mashed potatoes. The extra sauce was brilliant as gravy. Thanks for sharing this delicious recipe!

  • Nichole October 16, 2016, 9:35 pm

    Its been a while since I made something that I genuinely thought was amazing… Until tonight when I made this! So freaking good!!! I did use a while thing of bacon though. No self control. Will totally make this again.

  • Sara October 25, 2016, 6:40 pm

    Made this for supper tonight. Delicious! Even my super picky husband said he liked it. I’ll definitely make it again!

  • Mike November 1, 2016, 7:38 pm

    I just made this and i love it the only problem i had was most of the mustard paste washed off in the chicken broth so i only got a tiny taste of it. I followed the recipe exactly any suggestions?

  • Karen D November 3, 2016, 2:07 pm

    I make this chicken all the time. It is one of our family favorites. We do Whole 30 in our house and this is so easy to do with organic chicken broth or bone broth and Annie’s dijon mustard (all whole 30 compliant). Anyway, it is a big hit and honestly the more sauce the better – i think we could drink it, it’s so good! I use arrowroot as a thickener because we use extra chicken broth so we have more sauce – so very flavorful!

    • Julia December 20, 2016, 5:58 pm

      Karen, thank you for taking your time to leave such a thoughtful comment! So glad you liked it. I agree – the more sauce the better, makes the chicken breast more tender. Thank you for your tips on using the arrowroot as thickener!

  • Kim Fraser November 7, 2016, 6:04 pm

    The mustard sauce chicken is seriously delicious thanks!

    • Julia December 20, 2016, 5:48 pm

      Thank you, Kim!

  • K December 3, 2016, 12:54 am

    I read lots of positive reviews and that’s why I made this. We did not enjoy this. Because we were hungry we both ate a portion of chicken breast. The recipe lacks something. I used very good mustard and followed the recipe as written. We were disappointed.

    • Julia December 17, 2016, 7:50 pm

      Did you forget to add bacon? Bacon + chicken in a mustard sauce should taste pretty good.

  • JoAnne January 8, 2017, 12:58 pm

    Hi, can you add the macros? How many calories, carbs etc.

  • Kim January 14, 2017, 6:01 pm

    Loved this!!! Doing Whole30 and wow was this tasty!! I served it with steamed broccoli and the sauce blended beautifully with both the chicken and the broccoli! I shared on my Facebook page because it was that good.

    • Julia January 31, 2017, 3:29 am

      I am so glad you liked it! Broccoli is a great side dish for this chicken, and I am sure the sauce was really good with broccoli too!

  • Melissa January 17, 2017, 5:43 pm

    Can this recipe be used with regular mustard? I do not have dijon and am trying to avoid going to the store. Thank you πŸ™‚

    • Julia January 31, 2017, 2:36 am

      I haven’t tried it with other types of mustard, but it will probably work just fine, there are so many other strong flavors involved in this recipe (bacon, chicken, chicken broth), that using different kinds of mustard will alter the flavor only somewhat, not by much. I do prefer Dijon mustard. πŸ™‚

  • kathie January 18, 2017, 9:52 pm

    We tried this recipe tonight and printed it out so we can make it again. Love it! Thank you!

    • Julia January 31, 2017, 2:13 am

      Thank you! I am so glad you liked the recipe enough to make it again! πŸ™‚ πŸ™‚ πŸ™‚

  • JM January 29, 2017, 3:17 pm

    This was delicious! I don’t normally like mustard, but I really loved this dish. I made it just like your recipe, but added mushrooms when I put the chicken back to cook for 15 mins. Thank you for sharing, and I appreciate the time you took to add the pictures!

    • Julia January 30, 2017, 11:16 pm

      Thank you, and I am so glad you liked the recipe! The addition of mushrooms sounds delicious! And thank you for taking your time to leave a comment! πŸ™‚

  • Jill February 11, 2017, 7:41 am

    Easy & terrific. The flavor is awesome!

    • Julia March 12, 2017, 11:28 pm

      Thank you! πŸ™‚

  • Sophie February 18, 2017, 9:19 am

    There are herbs in the picture that aren’t in your recipe. Is it tarragon? (That’s what it looks like!)

    • Julia March 12, 2017, 11:07 pm

      No, I did not use tarragon. The green herb you see on the picture is just chopped fresh parsley, for garnish.

  • Sandy March 5, 2017, 12:01 pm

    This sounds great and perfect for my family! I was wondering if you could make it in a pressure cooker such as an InstantPot? Thanks!

    • Julia March 11, 2017, 12:41 am

      Thank you, Sandy, for stopping by! Never used a pressure cooker, so cannot really advise you here. πŸ™‚

  • Bre March 7, 2017, 7:47 pm

    I loooove this realatively low carb dish!!! I make it often! It may sound like many steps, but once you’re making it, it’s a breeze!
    5 {grateful} Stars!

    • Julia March 11, 2017, 12:04 am

      Thank you! So glad you’ve been enjoying this dish! Yes, this is a pretty easy recipe, I just tend to be very detailed in my instructions sometimes so it looks like it has many steps. πŸ™‚

  • Jessica March 8, 2017, 10:27 pm

    This was delicious!! I’ve made a dish similar to this one before, but the addition of the chicken broth made the chicken so tender and juicy!! Hubby loved it as well! Thanks for sharing!

    • Julia March 10, 2017, 11:58 pm

      Thank you, Jessica! I am glad you liked it! Yes, adding the broth makes the chicken breasts, which do have a tendency to dry out fast, juicy and tender!

  • Christina Frakes March 14, 2017, 9:34 pm

    This recipe is incredible! Made as posted, except I used turkey bacon so had to add a little oil to the pan because turkey bacon doesn’t create grease.

    • Julia March 14, 2017, 10:59 pm

      Thank you, Christina! Happy to hear you liked the recipe! Good to know it works with the turkey bacon.

  • Melissa W. March 16, 2017, 3:54 pm

    This looks yummy and fairly simple! I have one hand in a cast so the Hubs is cooking while I coach πŸ˜‰ What do you think about adding fresh mushrooms and green beans to this?…in the interest of “one pot” dinners and well, that’s what’s in my fridge! I also appreciate that your ingredients all follow my anti~inflammatory diet. Thanks <3

    • Julia March 29, 2017, 1:18 am

      Hi Melissa! I hope your hand is healing well. Fresh mushrooms and green beans would be great here!

  • Ada April 6, 2017, 3:54 am

    Do you think I could slice or cube the chicken breasts to shorten cooking time?

  • Ashley May 5, 2017, 4:58 pm

    Has anyone ever added a little bit of honey to the sauce? I thought about trying it, but chikened out lol

  • Shannon June 14, 2017, 9:14 am

    I made this last night and loved it. Here’s what I did…I only had stone ground mustard which makes an appearance difference…it kind of made the sauce look a little broken but the flavor was still great! I had read where others said it took much longer to cook and I had considered splitting my chicken breasts but it wasn’t necessary … My chicken breasts were not too thick so the cooking time was perfect. I added chunks of zucchini to the mix toward the end of the cooking and it was delicious…I only added zucchini because it was sitting there on my counter needing to be used. LOL AND at the end, I added heavy cream to the sauce which mellowed the mustard and gave it a rich flavor. I served it over spaghetti noodles. Cut the chicken on the diagonal and laid it on top. Really delicious!!

  • Amber June 21, 2017, 6:05 pm

    This sounds so yummy! Do you happen to know if chicken stock can be used in place of broth?

  • Susan Chester August 7, 2017, 9:45 pm

    I made this tonight. It was delicious!

    • Julia November 3, 2017, 8:02 pm

      Glad you liked it! πŸ™‚

  • Jen August 8, 2017, 8:31 pm

    Made this for dinner tonight, with boneless pork chops instead of chicken, and added portobella mushrooms. The ENTIRE family loved it!!!! Definately plan to remake, with chicken. Added sauteed zuccinin and squash, and mashed cauliflower.

    • Julia November 3, 2017, 7:58 pm

      What a great idea to use pork! Sounds so delicious. πŸ™‚

  • Allison August 23, 2017, 10:37 am

    Just curious, has anyone ever tried this in a slow-cooker? Getting home from work at a super late hour makes it tricky to cook dinner, but this sounds so delicious and I miraculously have all the ingredients on hand!

  • Lea August 28, 2017, 11:29 am

    Made this last night and I glanced over the 1st set of instructions and those skip the boiling of the broth. Please edit and add those in. Away, I made some adjustments because I did not have broth, but the hubby really liked it and commented that it was different form anything he had before. The tangy mustard and the savory bacon is a good combo. But, when he smelled the bacon first, he was thrilled and later came in the kitchen confused. hahaha. Where’s the bacon? Served with Zucchini Fritters and everything had enough flavor. No other condiments were used.

    • Julia November 3, 2017, 6:20 pm

      Thank you, Lea! So glad you and your enjoyed the recipe! Zucchini Fritters are a great side dish to this chicken! πŸ™‚

  • Mel October 10, 2017, 7:41 pm

    Easy & Flavorful recipe! I was looking for something different to make my husband to take to work (keeps him from ordering out!) I only had 1 breast defrosted, so I eyeballed the mustard, using about a tbsp and less then 1/8 tsp of the paprika. I had cooked bacon in the morning, putting aside some strips to crumble for my dinner salad, so that was a time saver (of course my salad was missing the crunch LOL)! I always save the bacon grease, so I heated up a tbsp to saute the onions. I started with 1/4 c of chicken stock, then added a few more tbsp to thin out the sauce when I turned the chicken over. Being the cook, I tasted it and Yumm! Hubby said it hit the spot when he came home. Can’t wait to make it again for everyone. I think it will go great on top of spaghetti squash (or fettuccine if you’re carbing!) and some sauteed mushrooms.

    • Julia October 31, 2017, 6:46 pm

      Thank you so much for such a sweet and detailed comment! Glad you and your husband liked this recipe! Sounds like you adjusted the recipe perfectly to what you had on hand at the moment! πŸ™‚

  • Eugenia October 23, 2017, 2:46 am

    Made this last night. Tastes great, however, it’s a bit too salty for my taste, but I still ate it all.

    • Julia October 31, 2017, 5:21 pm

      Thank you, Eugenia! Glad you liked it! Yes, I think it all depends on bacon and mustard – some bacons and mustards are saltier than others. πŸ™‚

  • Carol November 15, 2017, 10:52 pm

    Great recipe. The sauce has that kind of taste and mouth feel that encourages eating just one more small piece. We will serve from the stove the next time. I sauteed 2 cloves of minced garlic with the onions and added a cup of sliced mushrooms when I added the chicken back to the pan. Before serving I cut the chicken into thick slices and returned to the sauce for a couple of minutes. Very flavorful. Family says this one is a keeper and it is simple and quick to prepare. I made pasta for them and this would also be great on mashed potatoes. As a low carb eater I can honestly say I did not miss the pasta. Delicious.

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