Ingredients
Scale
- 4 oz bacon (diced, preferably thick-cut)
- 4 pieces boneless, skinless chicken breasts
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper (to taste)
- Fresh parsley (for garnish)
Instructions
- Start by heating a large skillet over medium heat. Add the diced bacon and cook until crispy, about 5-7 minutes. Remove the bacon and set aside, leaving the bacon fat in the skillet.
- In the same skillet, add olive oil and raise the heat slightly. Season the chicken breasts with salt, pepper, and garlic powder. Sear the chicken in the bacon fat for about 5-6 minutes per side until golden brown.
- Once the chicken is cooked through, reduce the heat to low. Pour in the heavy cream and add the Dijon mustard, stirring to combine. Let the sauce simmer and thicken for about 3-4 minutes.
- Return the crispy bacon to the skillet, mixing it into the sauce. Cook for another minute to incorporate the flavors.
- Garnish with fresh parsley before serving. This dish pairs wonderfully with rice or a light salad!
- Prep Time: 10
- Cook Time: 20