BACON and MUSTARD CHICKEN
Hello everyone my name is Karen and I am an R3 coach in Cheshire! I found this recipe to share with you from juliasalbum.com. Whoever tries this recipe, please drop us a comment to let us know how you enjoyed it. This recipe is low in carbs but high in fat. Soooo in order to keep the fat down all you need to do is use less bacon strips!!!! Yes I know how much everyone loves bacon so it’ll definitely be hard to use less!!! LOL
Let’s get to the recipe!
1/3 cup Dijon mustard
1/4 tsp paprika
1/4 tsp salt
6-8 strips bacon uncooked and chopped*
1 cup onion chopped
1 Tbs olive oil
2 lbs chicken breasts, boneless, skinless
1 1/2 cups chicken broth
1: combine dijon mustard, paprika, salt and pepper in a small bowl, to make a paste. Spread the paste evenly on both sides of the chicken breast. set aside
2: in a large skillet, cook the chopped bacon on medium-high heat just until it starts to brown. Remove to a plate, leaving the bacon fat in the skillet. To the same skillet, add chopped onion and cook until softened. Remove to the same plate as the bacon.
3: Add 1 Tbs olive oil to the same, now empty hot skillet. Cook the chicken in the skillet, on medium heat, about 1.5 minutes each side. The chicken will not be done as you will continue cooking it in the next step. Remove chicken to a plate.
4: To the same skillet, add 1 1/2 cups chicken broth, bring to a boil. Scraping the bottom of the pan. Add back the bacon and the onions, mix well. Add back the chicken breast, reduce the heat to low-medium and cook for about 15-20 minutes, turning chicken once, until chicken breast is fully cooked and no longer pink in the center.
NUTRITIONAL FACTS :
per serving : Calories 226 Carbohydrates 2 grams Protein 24 grams Fat 12 grams
*Reduce bacon slices to 4 slices and that will reduce your fat grams to 6
Hope you enjoy the recipe!