Creamy Dijon Chicken

Womenscorner Desk
October 8, 2020

Ingredients :

For The Chicken:

- 2 pounds (1 kg) boneless, skinless chicken thighs

- 1 teaspoon seasoning salt (or regular salt)

- 1/4 teaspoon pepper

- 5 ounces (150 g) bacon

For The Sauce:

- 2 tablespoons butter

- 1 onion

- 4 cloves garlic, minced (or 1 tablespoon minced garlic)

- 1 tablespoon fresh chopped parsley

- 1 teaspoon each of dried thyme and dried rosemary

Read More : Lemon Garlic Roast Chicken

- 1/3 cup dry white wine (Pinot Grigio/Gris, Sauv Blanc, Riesling) -- substitute with low-sodium chicken stock or broth

- 1 1/2 cups half and half (thickened cream or heavy cream)

- 2 tablespoons Dijon mustard

- 1/2 teaspoon chicken bouillon powder (substitute with salt or stock powder)

- 1/2 teaspoon freshly ground black pepper, to taste

- 1/4 cup Parmesan cheese

- 2 cups baby spinach leaves

Method : Season chicken with seasoning salt and pepper. Heat 1 tablespoon of oil an outsized pan or skillet over medium-high heat and cook chicken until crispy and cooked through (about 8 minutes all sides , counting on thickness). Transfer to a plate; put aside . To an equivalent pan or skillet, add the bacon and fry until crispy. Transfer to plate, set aside. Drain a number of the bacon fat, leaving about 2 tablespoons.

Heat butter within the pan and sauté onion until transparent. Sauté garlic, parsley, thyme and rosemary for about 1 minute until fragrant. Add within the wine to deglaze the pan while scraping up any bits from rock bottom of the pan; simmer for 3-4 minutes or until wine has reduced by half. Pour in cream and Dijon, mix through and convey to a simmer. Reduce heat and cook gently for an extra minute to permit the sauce to thicken. Add the Parmesan and permit to melt through the sauce. Season with bullion powder and pepper, to taste.

Add the spinach and permit to wilt. Return chicken to the skillet. Top with the crispy bacon. Sprinkle with extra herbs if desired. Serve immediately.