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Juicy chicken smothered in a creamy honey mustard sauce - made even better with bacon! One issue I have with recipes using chicken breast? They often turn out so dry.

Alright, don’t linger, let’s practice this chicken, bacon, mustard and cream formula with 13 materials which are surely easy to obtain, and we have to process them at the very least through 4 measures. You should shell out a while on this, so the resulting food could be perfect.

Composition of Chicken, Bacon, Mustard and Cream:

1. You need 1 tbsp olive oil
2. Provide 2 chicken breasts
3. You need 1 of medium onion
4. You need 1 for carrot, roughly chopped
5. Require 4 - bacon rashers, chopped
6. Provide 1 tbsp flour
7. Make ready 100 ml of chicken stock
8. You need 50 ml for double cream
9. Provide 25 g frozen peas
10. Need 2 tsp - wholegrain mustard
11. Need 1 tbsp tarragon
12. Take of puff pastry
13. Prepare 1 of egg

You need to marinate the chicken, so I would plan on preparing the Honey Mustard Marinade in the morning or early afternoon. If you need to you can also prepare the marinade the night before and marinate overnight. Chicken is such a great blank canvas for adding flavors, and I have so many more dishes to get to! In today's recipe, thinly cut chicken breasts, also known as chicken cutlets, are sautéed in a bacon mustard cream sauce flavored with rosemary.

Chicken, Bacon, Mustard and Cream start cooking:

1. 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.
2. 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.
3. 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.
4. 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.

It's very simple, but the flavor is fabulous. The classic combination of chicken and bacon works in pies, risotto, stews, salads and bakes like our popular mustard-stuffed chicken wrapped in bacon. The chicken, goat's cheese and bacon combo is totally delicious, and the veg adds a welcome sweetness. Serve with a few steamed Jersey Royals.. Chicken, Bacon, And Pesto Potato Skins, Bbq Chicken Kupcakes, Bacon Ranch Pasta Salad.

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