Chicken with Turkey Bacon Mustard Sauce
Chicken with Turkey Bacon Mustard Sauce
This is a FoodCoachMe Premier Access Member Recipe…also…it’s one taste better than it looks! 😉Â
One of the biggest complaints of ALL after weight-loss surgery…meat is way too dry. I just don’t like meat anymore!
While I’ve discussed my thoughts on what the root issue is many a time on the website (ahem, bite sizes) I also think it’s important to capitlize on the moisture in cooking your meats!
This recipe is AWESOME for keeping a high level of moisture in the chicken. In fact, I didn’t even notice a strong mustard flavor but I think it’s a secret ingredient for locking in moisture. That and the fact that it calls for chicken broth.
Gastric Sleeve, Bypass, Band and DS patients will love this recipe for not only the flavor, but also the moistness!
Chicken with Turkey Bacon Mustard Sauce
Ingredients
- 1/3 cup Dijon mustard
- 1/4 tsp paprika
- 1/4 tsp each salt & pepper
- 8 strips turkey bacon, uncooked, chopped
- 1 cup chopped onion
- olive oil cooking spray
- 4 small chicken breasts
- 1 cup chicken broth (low-sodium)
Instructions
- Combine Dijon mustard, paprika, salt and pepper in a small bowl, to make a paste. Spread the paste evenly on both sides of chicken breasts. Set aside.
- In a large skillet, cook chopped turkey bacon on medium-high heat. Remove to a plate, add chopped onion to the skillet and cook until softened. Remove to the same plate, with turkey bacon.
- Spray olive oil to a hot skillet. Cook chicken breast (with mustard paste on it), on medium heat, about 2 minutes on each side. Remove chicken to a plate (nope it's not done cooking yet!)
- To the same skillet, add 1 and 1/2 cups chicken broth, bring to boil, scraping the bottom of the pan. Add back turkey bacon and 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.