Creamy Honey Mustard Chicken With Crispy Bacon Recipes

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CREAMY HONEY MUSTARD CHICKEN RECIPE



Creamy Honey Mustard Chicken Recipe image

You'll love this twist on boring old chicken - The honey mustard sauce is delicious and the bacon on top just makes it taste so good!

Provided by Kristen Hills

Categories     Main Course

Time 15m

Number Of Ingredients 11

⅓ cup honey
3 Tablespoons whole grain mustard ( (the one with the seeds))
1½ Tablespoons minced garlic
1 Tablespoon olive oil
salt (to season)
5 boneless, skinless chicken breasts
½ cup bacon bits
1½ cups milk
1 teaspoon cornstarch (mixed with 1 tablespoon water)
2 green onions (chopped)
2 Tablespoons fresh parsley (chopped)

Steps:

  • In a large, shallow dish, combine the honey, mustard, garlic, oil and salt to taste. Coat chicken evenly in the sauce. Set aside.
  • Heat a nonstick pan (or skillet) over medium heat. Sear chicken fillets on each side in the oil until it just begins to brown (about 3 minutes per side -- not completely cooked through as we will finish them in the sauce).
  • Add any remaining honey mustard sauce into the pan along with milk. Bring to a simmer while stirring occasionally to mix the favors through the sauce (about 3 minutes), until the chicken is cooked through. Transfer the chicken to a warm plate.
  • Pour the cornstarch mixture into the centre of the pan, mixing it through the sauce until it thickens. Place chicken back into the pan; coat with the sauce. Top with the bacon and garnish with parsley and green onions.

Nutrition Facts : Calories 393 kcal, Carbohydrate 31 g, Protein 35 g, Fat 15 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 80 mg, Sodium 687 mg, Fiber 3 g, Sugar 22 g, ServingSize 1 serving

HONEY MUSTARD CHICKEN WITH BACON AND MUSHROOMS



Honey Mustard Chicken With Bacon and Mushrooms image

Make and share this Honey Mustard Chicken With Bacon and Mushrooms recipe from Food.com.

Provided by Boomette

Categories     Chicken Breast

Time 2h52m

Yield 3-4 serving(s)

Number Of Ingredients 11

1 -1 1/2 lb boneless skinless chicken breast
1/4 cup Dijon mustard
1/4 cup honey
1 teaspoon lemon juice
2 cups fresh mushrooms, sliced
8 -12 slices bacon, partially cooked
1 cup grated cheddar cheese
1 tablespoon fresh parsley, chopped
salt
pepper
paprika

Steps:

  • Make marinade by mixing together mustard, honey, and lemon juice. Add chicken breasts and refrigerate for two hours.
  • Preheat oven to 350 degrees F. Heat a small amount of oil (canola or vegetable) in a skillet and add chicken breasts, discarding marinade. Cook chicken a few minutes on each side. Set aside.
  • Scrape out most of the juices from the pan, and add mushrooms. Saute mushrooms until tender (a few minutes).
  • Assemble chicken in a large baking dish: chicken, then bacon, then mushrooms, then cheese.
  • Bake at 350 degrees F for about 20 minutes, until chicken is cooked through. Sprinkle with chopped parsley before serving.

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  • Slice bacon into smaller pieces and add to a skillet. Fry over medium-high heat until it is crispy. Remove the bacon from the pan and set aside. Leave the bacon fat in the pan.
  • Season the chicken with the dry thyme, salt and pepper. Add it to the pan and cook over medium-high heat until it is cooked through and golden brown. This will take about 4-5 minutes on each side. Remove from the pan and set it aside.
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