Right now being 5 months pregnant, all I want is chicken (and cottage cheese) – but this recipe is perfect to fix my chicken craving! Ha Ha. The honey mustard sauce is delicious and the bacon on top just makes it taste so good!
3 level tablespoons whole grain mustard (the one with the seeds)
1½ tablespoons minced garlic
1 tablespoon olive oil
Salt to season
5 skinless and boneless chicken breasts
½ cup bacon bits
1 1/2 cups milk
1 teaspoon cornstarch mixed with 1 tablespoon water
2 green onions, chopped
2 tablespoon chopped fresh parsley
In a large, shallow dish, combine the honey, mustard, garlic, oil and salt to taste. Coat chicken evenly in the sauce. Set aside.
Heat a nonstick pan (or skillet) over medium heat. Sear chicken fillets on each side in the oil until it just begins to brown (about 3 minutes per side -- not completely cooked through as we will finish them in the sauce).
Add any remaining honey mustard sauce into the pan along with milk. Bring to a simmer while stirring occasionally to mix the favors through the sauce (about 3 minutes), until the chicken is cooked through. Transfer the chicken to a warm plate.
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 and green onions.