Balsamic Maple Dijon Chicken with Bacon Sauce

By margiekyle

Ingredients

• 6 strips bacon
• 4 (6 ounce) boneless skinless chicken breasts, pat dry
• salt and pepper to taste
• 1 small onion, diced
• 4 cloves garlic, chopped
• 2 tablespoons flour (rice flour flour for gluten-free)
• 1/3 cup chicken broth (link this)
• 2 tablespoons balsamic vinegar
• 1/4 cup maple syrup
• 2 tablespoons dijon mustard
• 2 tablespoons grainy mustard
• 1 tablespoon soy sauce (or tamari)

Details

Servings 4
Preparation time 5mins
Cooking time 30mins
Adapted from closetcooking.com

Preparation

Step 1

Cook the bacon in a large pan until crispy and set aside on paper towels to drain and cool before crumbling.

Cook the chicken in bacon drippings in the same pan over medium-high heat until lightly golden brown and cooked through, about 3-5 minutes per side, before setting aside.

Add the onions and cook until tender, about 3-5 minutes, before adding the garlic and flour and cooking until fragrant, about a minute.

Add the chicken broth and deglaze the pan by scraping all of the brown bits from the bottom of the pan into the sauce.

Add the balsamic vinegar, maple syrup, mustards, soy sauce and chicken, bring the sauce to a simmer and cook until it thickens a bit, about 2-3 minutes.

: Season the chicken with your favourite spice blend instead of salt and pepper.

: Replace the chicken broth with white wine.

: Add cream to the sauce!

: Add hot sauce like sriracha for some spicy heat!