Chicken Breasts with Dijon Pan Sauce and Bacon
Chicken Breasts with Dijon Pan Sauce
Ingredients
- 3 boneless chicken breasts with skin on
- 1-2 T. olive oil
- ½ red onion chopped
- ½ cup white wine
- 1 cup chicken broth
- 1 T. dijon mustard
- 2 T. half and half
- fresh spinach a few handfuls
- fresh rosemary 1-3 sprigs
- 4-6 slices bacon cooked crispy and chopped
- parmesan cheese
Instructions
- Preheat oven to 400°
- Heat oil in an oven safe skillet over medium until hot.
- Season chicken with salt and pepper. Place in pan skin side down and let sear a few minutes untouched.
- Flip chicken over and cook 2 minutes.
- Place skillet in oven and finish cooking until internal temp reaches 165°. Remove chicken to a plate.
- Return skillet carefully to stove. (Handle will be HOT!) Add onion and saute.
- Add wine and simmer to reduce a bit.
- Add broth and whisk in dijon. Add half & half.
- Add spinach and rosemary.
- Return chicken to pan and top with bacon & parmesan.
- optional:serve with tortellini
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