creamy honey mustard chicken with crispy bacon

Cream Honey Mustard Chicken with Bacon. Stovetop chicken is great for dinner. One pot chicken.

Ingredients

1/3 cup honey
3 level tablespoons whole grain mustard
1 1/2 tablespoons minced garlic, (or 3-4 cloves crushed garlic)
1 tablespoon olive oil
Salt to season
5 skinless and boneless chicken breasts (or chicken thighs)
1/2 cup diced bacon, trimmed of rind and fat (I used 4 small bacon rashers)
1/3 cup cream (light or reduced fat) *SEE NOTES FOR SUBSTITUTION OPTIONS

itemprop="recipeIngredient" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">1 cup milk (skim, 2% or full fat - almond milk may be used for a dairy free option)

1 teaspoon cornstarch (corn flour) mixed with 1 tablespoon water

2 tablespoon chopped fresh parsley

Instructions

In a large, shallow dish, combine the honey, mustard, garlic, oil and salt to taste (not too much salt if serving with bacon as the bacon will add a salty flavour when served). Coat chicken evenly in the sauce. Set aside.
Heat a nonstick pan (or skillet) over medium heat. Fry bacon until crispy; transfer to a plate. To the same pan, sear chicken fillets on each side in the oil left over from the bacon until just beginning 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 the cream and milk. Bring to a simmer while stirring occasionally to mix the favours 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.
Serve over steamed / roasted vegetables for lower cal options. Also great with pasta, rice or mashed potatoes!