Chicken in mustard cream sauce


Chicken in mustard cream sauce

Servings: 4

Preparation time: 1 hr and 20 min



2 slices bacon, cut into 1/4-inch pieces

2 cloves garlic, finely chopped

4 boneless skinless chicken thighs

2 tablespoons chicken broth

2 tablespoons whipping cream

2 oz cream cheese, softened, cut into cubes

1 teaspoon Dijon mustard

1 teaspoon chopped fresh thyme leaves

Fresh thyme sprigs, if desired



1. In 10-inch nonstick skillet, cook bacon over mediumhigh heat 3 minutes, stirring occasionally. Add garlic and chicken. Reduce heat to medium. Cover; cook 10 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165 F). Remove chicken to plate; cover to keep warm.

2. Drain drippings, reserving bacon and garlic in skillet. Reduce heat to medium-low. Gradually stir in broth and whipping cream; cook and stir until hot. Using whisk, slowly stir in cream cheese and mustard until cheese is melted and sauce is smooth. Stir in chopped thyme. Cook about 3 minutes longer, stirring occasionally, until sauce just starts to boil and is thickened.

3. Serve sauce with chicken. Garnish with thyme sprigs.



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