Chicken, Bacon, Mustard and Cream. Golden pan-fried chicken is covered in crispy bacon and lip-smackingly creamy honey mustard sauce — how irresistible do those flecks of whole grain mustard look? Pour in cream, chicken stock, honey, both mustards and stir to combine. Add thyme and simmer to reduce, stirring occasionally.

The chicken will not be done as you will continue cooking it in the next step. Honey Mustard Chicken is such a classic! Well, maybe not a classic classic. You can have Chicken, Bacon, Mustard and Cream using 13 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Chicken, Bacon, Mustard and Cream

You need 1 tbsp of olive oil.
It's 2 of chicken breasts.
It's 1 of medium onion.
Prepare 1 of carrot, roughly chopped.
You need 4 of bacon rashers, chopped.
You need 1 tbsp of flour.
You need 100 ml of chicken stock.
It's 50 ml of double cream.
Prepare 25 g of frozen peas.
It's 2 tsp of wholegrain mustard.
Prepare 1 tbsp of tarragon.
It's of puff pastry.
You need 1 of egg.

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… Add the bacon, mustard, paprika and salt, and mix until well combined. Stir in the hot chicken stock, and then switch off the heat before mixing in the double cream and adding the chicken. Dijon mustard and cream make a great sauce. I think it was actually my sister, again, who suggested the idea for this recipe.

Chicken, Bacon, Mustard and Cream step by step

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..
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..
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..
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..

She also suggested creamy bacon chicken recently. Turns out little sisters can be. Transfer chicken to mustard sauce, tossing gently so all pieces are thoroughly coated, then set aside. Cook chopped bacon in a large pan or skillet over Pour chicken broth into hot skillet and bring to a boil, scraping up browned bits at the bottom of the pan. Return chicken, bacon and onion to the pan.