Creamy Dijonnaise Chicken With Crispy Bacon, Mushrooms & Spinach
Author: Chef Belinda Jones
Yield: servings 6
For The Chicken:
6 (5oz) boneless, skinless chicken breast marinated in Italian dressing
1 teaspoon salt substitute
1 cup flour
1/4 teaspoon pepper
5 ounces bacon
For The Sauce:
2 tablespoons butter
3 green onion, diced
4 cloves garlic, minced (or 1 tablespoon minced garlic)
1 tablespoon fresh chopped parsley
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/3 cup low-sodium chicken stock or broth
1 1/2 cups evaporated milk
2 tablespoons Dijon mustard
1/2 teaspoon chicken bouillon powder
1/2 teaspoon freshly ground black pepper, to taste
1/2 cup sliced mushroom
1/4 cup Parmesan cheese
2 cups baby spinach leaves
- Combine flour, salt substitute, and black pepper
- Evenly coat marinated chicken in flour mixture.
- Heat 1 tablespoon of oil in a large pan or skillet over medium-high heat and cook chicken until crispy and cooked through (about 8 minutes each side, depending on thickness). Transfer to a plate and set aside.
- In the same pan or skillet, add bacon and fry until crispy. Transfer to a plate and set aside. Drain some of the bacon fat, leaving about 2 tablespoons.
- Heat butter in the pan and sauté onion and mushrooms until transparent. Add the garlic, parsley, thyme, and rosemary and sauté for about 1 minute until fragrant.
- Add in chicken broth to deglaze the pan while scraping up any bits from the bottom of the pan; simmer for 3-4 minutes or until the broth has reduced by half.
- Pour in milk and Dijon, mix thoroughly and bring to a simmer. Reduce heat and cook gently for a further minute to allow the sauce to thicken.
- Add the Parmesan and allow it to melt through the sauce. Season to taste with bouillon powder and pepper.
- Add the spinach and allow it to wilt. Return chicken to the skillet and top with crispy bacon. Sprinkle with extra herbs if desired. Serve immediately.
Serving size: 1 breast with ¼ cup sauce.
Image from Natasha Bull at saltandlavender.com