Chicken, Bacon, Mustard and Cream. This creamy bacon chicken recipe is a decadent and delicious dinner that's easy enough for a weeknight and tasty enough for company. I probably don't have to sell you too hard, but chicken with bacon and cream is a great combo! Even my cream-loathing husband said it was really tasty.

It's very simple, but the flavor is fabulous. Honey Mustard Chicken is such a classic! Well, maybe not a classic classic. You can cook Chicken, Bacon, Mustard and Cream using 13 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Chicken, Bacon, Mustard and Cream

It's 1 tbsp of olive oil.
Prepare 2 of chicken breasts.
You need 1 of medium onion.
You need 1 of carrot, roughly chopped.
It's 4 of bacon rashers, chopped.
It's 1 tbsp of flour.
Prepare 100 ml of chicken stock.
You need 50 ml of double cream.
It's 25 g of frozen peas.
Prepare 2 tsp of wholegrain mustard.
You need 1 tbsp of tarragon.
Prepare of puff pastry.
It's 1 of egg.

But you know, everyone has their own way of making it. can be made as healthy or as decadent as you like - add some cream for a richer sauce, use less bacon for a lower calorie meal… Tips for this Cheesy Bacon Chicken. One thing to note in this recipe is timing. 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, Bacon, Mustard and Cream instructions

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..
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..
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..
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..

Pour in cream, chicken stock, honey, both mustards and stir to combine. Add thyme and simmer to reduce, stirring occasionally. If you can't find Pancetta Bacon can do all of these things if that's all you can get your hands on. When it comes to what to serve with these chicken thighs , I have served. The classic combination of chicken and bacon works in pies, risotto, stews, salads and bakes like our popular mustard-stuffed chicken wrapped in bacon.