Creamy Maple Dijon Chicken with Bacon

For months, I have been wanting to try this recipe.  I came across it on Pinterest while looking up Paleo meals.  I have been trying my hardest to eat more clean.  Well, it sat there, on my Paleo board and in my mind for months.  I finally made it, with a few tweaks.  It was amazing!  I don’t know how you can go wrong with chicken, maple syrup and bacon.  

 

Recipe adapted from Wholesomelicious

INGREDIENTS

~ 4 slices of thick bacon

~ 1 1/2 los chicken breasts

~ 1 cup yellow onion

~ 1 TBL coconut oil

~ 16 oz sliced mushrooms

~ 1-14 oz can coconut milk (full fat)

~ 1 TBL maple syrup

~ 3 TBL dijon mustard

~ salt and pepper to taste

DIRECTIONS

  1. Heat up a large skillet on medium-high heat.
  2. Add bacon and cook until crispy.
  3. Remove bacon and lay on a paper towel lined plate to absorb grease.  Once cool enough to handle, crumble the bacon.
  4. Save 1 TBL of bacon fat in the pan to cook the chicken in, dispose of the rest.
  5. Add chicken to the pan and cook about 4 minutes on each side (do not cook all the way through, but do brown on each side).
  6. Remove the chicken from the pan and set aside.
  7. Add coconut oil to the pan.
  8. Add onion and mushrooms.  Cook about 6 minutes until tender.
  9. Add crumbled bacon to the pan.
  10. Add coconut milk and stir until combined.
  11. Season with salt and pepper
  12. Look at how creamy this is!!
  13. Add chicken back to the pan to finish cooking all the way through.
  14. In a small bowl, combine maple syrup and dijon mustard.
  15. Add mustard mixture to the pan and thick to combine.
  16. Simmer 8-10 minutes until chicken is cooked through.
  17. Season some more with salt and pepper to taste.
  18. Serve with vegetables, rice, pasta or noodles.

I hope you enjoy this recipe as much as we did.  You will not be disappointed.  Let me know what you think!

Stay Sweet,

Amanda

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