Chicken in mustard cream sauce
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.