Chicken, Bacon, Mustard and Cream
Chicken, Bacon, Mustard and Cream

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, chicken, bacon, mustard and cream. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Chicken, Bacon, Mustard and Cream is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Chicken, Bacon, Mustard and Cream is something that I have loved my whole life. They are fine and they look wonderful.

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. Add the bacon, mustard, paprika and salt, and mix until well combined. Stir in the hot chicken stock, and then switch off the heat before mixing in the double cream and adding the chicken.

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

The ingredients needed to make Chicken, Bacon, Mustard and Cream:
  1. Get 1 tbsp olive oil
  2. Make ready 2 chicken breasts
  3. Get 1 medium onion
  4. Take 1 carrot, roughly chopped
  5. Take 4 bacon rashers, chopped
  6. Prepare 1 tbsp flour
  7. Make ready 100 ml chicken stock
  8. Take 50 ml double cream
  9. Take 25 g frozen peas
  10. Make ready 2 tsp wholegrain mustard
  11. Get 1 tbsp tarragon
  12. Take puff pastry
  13. Prepare 1 egg

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. In order to prevent the bacon cream sauce from tasting too cloying and one-dimensional, I added a touch of lemon juice. Season chicken with seasoning salt and pepper.

Instructions 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. Season chicken with seasoning salt and pepper. Transfer to a plate; set aside. To the same pan or skillet, add the bacon and fry until crispy. Return the chicken, skin side up, and the juices to the. *Amount of cream and broth has slightly decreased; add more as needed.

So that’s going to wrap this up with this special food chicken, bacon, mustard and cream recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!