A delicious sauce made with garlic, dijon mustard and maple syrup coats chicken bits and bacon. Served over rice, this meal is delicious and so easy to make. Perfect for an easy weeknight meal and delicious enough for a fancier night.
Keywordchicken dishes, easy chicken recipes, maple dijon chicken
Prep Time15 minutesminutes
Cook Time15 minutesminutes
Servings4
Equipment
large semi deep frying pan
Ingredients
7stripsbaconcut into 1 inch strips
1/2cupflour
1lbchicken breast meatcut into 2' inch bits
2garlic cloveschopped finely
2tablespoonsdijon mustard
1 1/2tablespoonsreal maple syrup
1/2cupheavy cream
1 1/4cupvegetable stock
4tablespoonsflat leaf parsley chopped finely
salt and pepper
1tablespoon extra virgin olive oil
Instructions
For this recipe it is key to have all the ingredients prepared and waiting to be used because the sauce comes together in a matter of seconds and the chicken can overcook easily.
Using a semi deep large pan on medium high heat, start cooking the bacon and crisping it up.
Line a plate with a paper towel and place the cooked bacon bits over the paper towel to help absorb any excess fat. Set aside.
Pour the bacon fat from the pan where it was cooked to a bowl and set aside.
Season the chicken with salt and pepper.
Add the flour to the seasoned chicken and toss all together.
In the same pan where the bacon was cooked, add 2 tablespoons of the bacon oil and set heat to medium high.
Start cooking the chicken in batches so the pan is not over crowded.
Cook the chicken for 2 minutes on each side until nice and golden on the outside.
Place the seared chicken bits in a plate and set aside as it gets seared. AT THIS POINT THE CHICKEN IS NOT COOKED THROUGH.
As the chicken is cooked in batches, add bacon fat to the pan as needed.
Once all the chicken bites are seared and set aside, in that same pan, add the garlic along with the extra virgin olive oil.
Quickly, before the garlic burns, add the mustard and maple syrup.
Stir the garlic, mustard, and maple syrup together.
Add the heavy cream and vegetable stock. Stir all ingredients together and let it come to a simmer.
Season the sauce with a little bit of salt and pepper.
Once the sauce starts simmering, add the chicken back into the pan and coat well in the sauce.
Add the bacon and parsley and mix in.
Cook the chicken in the sauce for 2-3 more minutes.
The sauce will start to thicken at this point, remove the pan from the heat.
Serve the chicken over a serving of white long grain rice.