Chicken & Bacon Cream Sauce

Chicken & Bacon Cream Sauce

Servings: 6 

2 lbs boneless, skinless chicken thighs

1 tbsp olive oil

1 tsp salt (or regular salt)

1/4 tsp pepper

1 lb bacon

For The Sauce:

2 tbsp butter

1 onion

2 cloves garlic, minced

1 tbsp fresh chopped parsley

1 tsp dried thyme

1 tsp dried rosemary

1/3 cup dry white wine

1 cup heavy cream

2 tbsp Dijon mustard

1/2 tsp chicken bouillon powder

1/2 tsp freshly ground black pepper, to taste

1/4 cup Parmesan cheese

1.         Season chicken with salt and pepper.

2.         Heat oil in a large skillet over medium-high heat. Cook chicken until cooked through, about 8 minutes each side, depending on thickness. Transfer to a plate; set aside.

3.         Add bacon to same skillet and fry until crispy. Transfer to plate, set aside. Drain some of the bacon fat, leaving about 2 tablespoons.

4.         In the same skillet, melt butter and add onion.  Sauté until transparent. Add garlic, parsley, thyme and rosemary and sauté for 1 minute until fragrant.

5.         Add white wine to deglaze the pan while scraping up any bits from the bottom of the pan; simmer for 3-4 minutes or until wine has reduced by half.

6.         Whisk in heavy cream, Dijon, bullion powder and pepper and bring to a simmer. Reduce heat and cook gently 1 minute to allow the sauce to thicken.

7.         Add Parmesan and stir until melted.

8.         Return chicken to the skillet and spoon sauce over each piece of chicken. Top with the crispy bacon.

Nutrition:  457 calories; 35g fat; 202mg cholesterol; 763mg sodium; 169mg potassium; 6g carb; 0g fiber; 2g sugar, 31g protein