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Chicken with Bacon Mustard Sauce

If you want a delicious creamy sauce for your chicken that has not cream, try this Bacon and Mustard Chicken.  Moist, tender chicken coated with an amazing sauce!

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 servings
Calories 677 kcal
Author Julia

Ingredients

  • 1/3 cup Dijon mustard
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 8 strips bacon uncooked, chopped
  • 1 cup onion chopped
  • 1 tablespoon olive oil
  • 2 lb chicken breasts , boneless, skinless
  • 1 1/2 cups chicken broth

Instructions

  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.
Nutrition Facts
Chicken with Bacon Mustard Sauce
Amount Per Serving
Calories 677 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 10g63%
Cholesterol 232mg77%
Sodium 1679mg73%
Potassium 1445mg41%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 2g2%
Protein 73g146%
Vitamin A 215IU4%
Vitamin C 16.3mg20%
Calcium 51mg5%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.