Chicken in Mustard Cream Sauce

By jab120638

Ingredients

• 2 slices bacon cut into 14 pieces
• 2 cloves garlic finely chopped
• 4 boneless chicken breeasts
• 2 T chicken stock
• 2 T whipping cream
• 2 oz cream cheese softened
• 1 tsp dijon mustard
• 1 tsp chopped thyme leaves

Details

Servings 1
Adapted from diabeticconnect.com

Preparation

Step 1

Addictions

Directions

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

Drain drippings, reserving bacon and garlic in skillet. Reduce heat to medium-low. Carefully 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.

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