One Skillet Bacon, Mustard Chicken
Alex Del Rosario
INGREDIENTS
1 & 1/2 cups chicken broth/stock
2/3 cup Dijon mustard 1/4 teaspoon paprika
1/8 teaspoon black pepper
8 strips bacon uncooked, chopped I suggest uncured bacon
2 pounds (32 ounces) boneless, skinless chicken breasts, of relatively similar thickness If possible try to use eight 4 ounce breasts
1 tablespoon onion-infused olive oil
3 sprigs fresh rosemary, plus additional for garnish
PROCESS
In a small bowl or large cup, combine the 1 & 1/2 cups chicken broth, mustard, paprika, and pepper set aside.
In a large skillet (I prefer cast iron), cook chopped bacon over medium-high heat just until it starts to brown (about 3 minutes).
Remove to a plate, leaving the bacon fat in the skillet.
To the same skillet, add chicken breasts and brown well on both sides (You don’t need to cook them thoroughly at this point about 2 minutes each side).
Remove to the same plate, with bacon to stay warm.
Add 1 tablespoon infused olive oil to the hot skillet (there will still be bacon grease on it too, that is fine), adjusting heat to medium depending on your stovetop.
Add the chicken broth mixture and stir to combine.
Bring to boil, scraping the bottom of the pan as needed (all the lovely caramelized bacon bits will be on the bottom, this is why cast iron is such a good choice for this meal) Add the cooked bacon and mix well.
Replace the chicken breasts and add the rosemary sprigs.
Reduce the heat to medium-low and cook for about 10-15 minutes, turning chicken once, until chicken breast is fully cooked and no longer pink in the center (internal temperature of 165 F).
You may need more or less time, depending on the thickness of your chicken.
Do not overcook it, the breasts should still be very juicy and tender if done right.
Remove the chicken to a covered dish to keep warm, leaving the bacon in the skillet.
Finish the sauce by allowing it to boil, stirring frequently, until reduced by half (about 5-7 minutes).
Remove large rosemary pieces if possible.
Taste and add herbs and mild spices as desired
Serve chicken with sauce spooned over top, garnished with additional fresh rosemary
Note: You could blend the mix if your child can’t chew and swallow well.