Chicken in a creamy bacon, honey Dijon and Parmesan sauce, anyone? I know, sometimes it can feel like we’re running out of ideas for chicken. Look no more. This little sauce combo is savory and delicious. The flavors will melt in your mouth. The kitchen will smell amazing. How could it not with butter, bacon, fresh sage, and garlic? And when you add in the remaining flavors and veggies, and not to mention the chicken, taste buds can’t help but be very happy.
Are you enticed? Good, let’s get to work. This is an easy to make meal with satisfying results!
Prep/Cook Time: Total: 30-35 mins (15 mins prep; 10 mins cook; sauce 8-10 mins)
Author: Mindi Cunningham | sweet basil & lemon
3 full boneless chicken breasts sliced horizontally to make 6 thin slices
1/3 cup of flour
2 Tbsp cooking oil
3 Tbsp butter
4-5 crushed garlic cloves
1 sprig of sage
4 strips of thick cut bacon cooked (cut into large bits)
1 & 1/2 cups of mushrooms sliced
1 half red pepper sliced
1/3 red onion sliced
1 cup heavy cream
1 cup chicken broth
3 Tbsp honey dijon mustard
1 Tbsp white cooking wine
5 Tbsp grated Parmesan cheese
Salt, garlic powder, & pepper for seasoning to taste
Season halved chicken breasts with salt, garlic powder and pepper. Coat with flour and set aside. Prepare fresh crushed garlic cloves. Slice red pepper, onion, and mushrooms. Set aside.
In a large skillet or frying pan, heat cooking oil on medium high. Once oil is hot, place chicken into pan and fry until a nice crisp and golden crust forms on both the top and bottom, cooking approximately 4-5 minutes on each side. Once chicken is within a few minutes of cooking, add diced bacon bits to flavor the chicken the final minutes. When chicken is thoroughly cooked, remove from pan keeping bacon bits behind.
Add butter and allow to melt. Once melted, add crushed garlic and sage. This will produce such a delightful aroma.
Enjoy this for 30 seconds before adding in the mushrooms. Season mushrooms with salt and pepper. Once mushrooms have largely browned, add in red pepper and red onions. Stir together the mix of veggies in the garlic butter for just about a minute.
Now add in the heavy cream, chicken broth, Dijon mustard, and white cooking wine. Whisk ingredients together. Bring to a simmer for several minutes. Next, add the Parmesan cheese and stir until melted, allow sauce to simmer for another two minutes. Optional to season with salt and pepper, taste sauce and adjust per your preference.
Lastly, add the chicken back to the pan, arranging pieces into the sauce for just another moment or two. Finally, you’re ready to plate this savory chicken with your choice of mash potato or side of rice and serve. Warning, you may want to increase your quantity using this recipe, seconds are very common!
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