Chicken and Bacon with Mustard Sauce
Steamed Rice and Buttery Peas
Ingredients
- 1½ lb boneless, skinless chicken breasts, halved crosswise
- 10 slices bacon, chopped
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 Tbsp all-purpose flour
- 1 (14.5-oz) can chicken broth
- ⅓ cup Dijon mustard
- ½ tsp smoked paprika
Instructions
- Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
- Cook bacon in a large skillet over medium heat until browned and crisp; drain, reserving 3 Tbsp drippings in skillet.
- Add chicken to skillet, and cook 3 minutes per side or until browned. Remove from skillet, and set aside. Add onion and garlic to skillet; cook, stirring often, 3 minutes.
- Whisk flour into drippings in skillet; cook, whisking constantly, 2 minutes.
- Whisk in broth, mustard, paprika, and salt and pepper to taste; bring to a boil, reduce heat, and simmer.
- Return chicken to skillet; simmer 10 to 15 minutes or until chicken is done and sauce is thickened. Sprinkle with bacon.
Side Dish Ingredients
- 1½ cups long-grain white rice
- 1 (12-oz) pkg frozen green peas
- 2 Tbsp butter
Side Dish Instructions
- Cook rice according to package directions.
- Steam peas according to package directions; toss with butter, and season with salt and pepper to taste.
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