Creamy Mushroom Chicken

Step 1

Pat chicken dry with a paper towel. Season chicken with Herbs de Provence, Salt, and Pepper.

Step 2

Over medium low heat, add sliced bacon to the skillet and allow bacon to cook slowly until crispy and fat has rendered out - about 10 minutes. Remove bacon bits and set aside.

Step 3

Increase heat to medium high and add chicken breasts to the pan and sear on both sides until golden brown - about 4 minutes per side. Remove from the pan and set aside.

Step 4

Add onions to the pan and saute until softened and fragrant, about 3 minutes. Then add diced garlic, mushrooms, and thyme and continue to cook for 5 minutes. Season with salt and pepper.

Step 5

Add chicken breasts back into the pan and add chicken broth. Cover with a lid and cook until chicken breasts are cook thoroughly, about 20 minutes.

Step 6

Once finished, remove chicken from the pan. Reduce heat to low and add heavy cream and dijon mustard and cook until slightly thickened, about 5 minutes. Then add butter and mix together in the pan until butter has melted. Add chicken breasts back in and sprinkle with the bacon.