How to Prepare Homemade Chicken, Bacon, Mustard and Cream

Chicken, Bacon, Mustard and Cream. Combine Dijon mustard, paprika, salt and pepper in a small bowl, to make a paste. Spread the paste evenly on both sides of chicken breasts. Now add the wine into the skillet, and mix in the dijon, whole grain mustard, and heavy cream.

Bacon Wrapped Chicken Thighs with Mustard Cream Sauce is one of the most delicious ways to cook chicken thighs. The chicken thighs stay moist and juicy and pick up lots of smoky, salty bacon flavor. The creamy mustard sauce turns it into pure comfort food.

Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to make a special dish, chicken, bacon, mustard and cream. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Combine Dijon mustard, paprika, salt and pepper in a small bowl, to make a paste. Spread the paste evenly on both sides of chicken breasts. Now add the wine into the skillet, and mix in the dijon, whole grain mustard, and heavy cream.

Chicken, Bacon, Mustard and Cream is one of the most popular of current trending foods in the world. It's enjoyed by millions daily. It's easy, it's quick, it tastes delicious. They are fine and they look fantastic. Chicken, Bacon, Mustard and Cream is something that I've loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can cook chicken, bacon, mustard and cream using 13 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Chicken, Bacon, Mustard and Cream:

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

Add mustard while whisking, and then add chicken broth while whisking. Return chicken to pan to coat in sauce (or drizzle sauce over chicken) and serve immediately, garnished with fresh parsley or chives if desired. Add any remaining honey mustard sauce into the pan along with the cream and milk. I like to add a sprinkling of fresh parsley, but that's totally optional.

Steps to make Chicken, Bacon, Mustard and Cream:

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..

In order to prevent the bacon cream sauce from tasting too cloying and one-dimensional, I added a touch of lemon juice. Add the chicken, turning to coat with the gravy. Cover and cook, turning the chicken. Return the chicken, skin side up, and the juices to the. Remove the seared chicken from the pan and transfer it to a warm plate.

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