Pleasing and creamy honey mustard sauce that takes Inferior than 5 minutes to pull unitedly, with negligible ingredients and maximum savour. Yesssss, I'm ALL near that orbiculate fast variety. It's an vested enjoy identify condition I hump with honey mustard. But then there's THIS creamy honey mustard that compares to thing added. Just staring at these pictures all over again…..surface, oh em gee.

how to attain creamy honey mustard chicken with tender philosopher

1. First, we covering the volaille in said sauce. I've misused both breasts AND thighs in this direction. Both apply. You can use either. Again, you're wanted.
2. While the crybaby is motility in the most perfect honey condiment beginning, the scientist is cooked until crispy, leaving behind it's flavourous oil to fry the poulet in. Chicken fried in philosopher fat. Mmmmmm. Formerly again, you're recognise.
3. You CAN leaving the solon in the pan at this disk and fry the chickenhearted WITH the bacon….notwithstanding, I learning it out to heat the chickenhearted on their own, because I don't similar the smoky sort the statesman adds into the creamy sauce in the end. Solon fat? Yes. Solon pieces? No.

Ingredients:

• 1/3 cup honey
• 3 level tablespoons whole grain mustard
• 1 1/2 tablespoons minced garlic, (or 3-4 cloves crushed garlic)
• 1 tablespoon olive oil
• Salt to season
• 5 skinless and boneless chicken breasts (or chicken thighs)
• 1/2 cup diced bacon, trimmed of rind and fat (I used 4 small bacon rashers)
• 1/3 cup cream (light or reduced fat) *SEE NOTES FOR SUBSTITUTION OPTIONS
• 1 cup milk (skim, 2% or full fat - almond milk may be used for a dairy free option)
• 1 teaspoon cornstarch (corn flour) mixed with 1 tablespoon water
• 2 tablespoon chopped fresh parsley

Instructions:

1. In a large, shallow dish, combine the honey, mustard, garlic, oil and salt to taste (not too much salt if serving with bacon as the bacon will add a salty flavour when served). Coat chicken evenly in the sauce. Set aside.
2. Heat a nonstick pan (or skillet) over medium heat. Fry bacon until crispy; transfer to a plate. To the same pan, sear chicken fillets on each side in the oil left over from the bacon until just beginning to brown (about 3 minutes per side -- not completely cooked through as we will finish them in the sauce).
3. Add any remaining honey mustard sauce into the pan along with the cream and milk. Bring to a simmer while stirring occasionally to mix the favours through the sauce (about 3 minutes), until the chicken is cooked through. Transfer the chicken to a warm plate.
4. 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.
5. Serve over steamed / roasted vegetables for lower cal options. Also great with pasta, rice or mashed potatoes!

Recipe Notes

*Replace the cream with milk of your choice. Just make sure you LOVE the flavour of the milk you are using as it will impact the flavour of your sauce! I recommend skim, 2% or full fat. You can also use almond milk for a dairy free option.

Nutritional information is based per serve, including cream.