Ingredients
⅓cuphoney
3tbspwhole grain mustard
1 ½tbspgarlic
1tbspolive oil
Saltto season
5chicken breasts
½cupbacon
⅓cupcream
1cupmilk
1tspcornstarch
2tbspfresh parsleychopped
Preparation
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 over medium heat. Fry bacon until crispy and transfer to a plate.
To the same pan, sear chicken fillets on each side in the oil leftover from the bacon until just beginning to brown.
Add any remaining honey mustard sauce into the pan along with the cream and milk.
Bring to a simmer while stirring occasionally to mix the flavors through the sauce until the chicken is cooked through. Transfer the chicken to a warm plate.
Pour the cornstarch mixture into the center 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.
