2chicken breastscut in half lengthwise to make 4 chicken cutlets
1/2teaspoon dry thyme
salt and pepper
2 tablespoons butter or olive oil
1/2 onionfinely diced
2tablespoons flour
1/4cupdry white wine(can sub chicken broth instead)
1/2cupchicken broth
1/2cupmilk
2teaspoonsDijon mustard
1tablespoonhoney
fresh parsley, for garnish
Instructions
Slice bacon into smaller pieces and add to a skillet. Fry over medium-high heat until it is crispy. Remove the bacon from the pan and set aside. Leave the bacon fat in the pan.
Season the chicken with the dry thyme, salt and pepper. Add it to the pan and cook over medium-high heat until it is cooked through and golden brown. This will take about 4-5 minutes on each side. Remove from the pan and set it aside.
Add the butter to the pan and let it melt. Add the onion and saute until translucent. Add flour and stir to coat the onions. Add the white wine and chicken broth and stir for about 2 minutes. Add the milk, mustard and honey. Season with salt and pepper. Taste and adjust seasoning as neeed. Continue to stir until the sauce bubbles and thickens.
Return the chicken to the pan and and let it simmer with the sauce for a couple of minutes. Sprinkle with the bacon and fresh parsley and serve.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
Keyword bacon, chicken, chicken breast, family dinner, honey mustard, skillet
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