One Pan Creamy Bacon Chicken

Start with the bacon

1. Chop the bacon into small dice.6 slices bacon
2. Place a large skillet or frying pan over medium heat, add the bacon and cook for 8-10 minutes until crispy. Use a slotted spoon to remove the bacon from the pan, leaving behind the bacon fat/grease.

Prepare the chicken (while the bacon cooks)

1. Pat the chicken breast dry to stop it sliding about the board.2 chicken breasts
2. Lay the chicken breast flat on a chopping board.
3. Use a large sharp knife to cut sideways through the breast.
4. Continue to cut through the chicken breast, keeping the knife flat and parallel to the chopping board.
5. Carefully cut through until you have two plump fillets. Repeat with the second chicken breast.
6. If you find they are not an even thickness, you can use a meat mallet (or a heavy pan) to bash the plumper end down.
7. Add the flour to a shallow dish.¼ cup all-purpose flour
8. Season the chicken fillets on both sides with salt and pepper, then coat them lightly in the flour. (don't discard the flour yet)½ tsp salt½ tsp black pepper

To finish the dish

1. Add the butter to the bacon fat and once melted, add the floured chicken fillets to the pan.1 tbsp butter
2. Cook chicken for 4 minutes per side, until golden brown. Remove the fillets to a plate, tent with foil, and set aside.

To make the sauce

1. Turn the heat down to low, add the butter and chopped onion to the pan. Cook for 3-4 minutes until they have softened but not browned. 2 tbsp butter1 onion
2. Add two tablespoons of the remaining dredging flour to the onions and stir to coat. (see note 6)
3. Slowly whisk in the chicken broth and sherry (if using). Scrape the bottom of the pan to ensure you get every bit of flavor up.¾ cups chicken broth/stock2 tbsp dry sherry – optional
4. Add in ¾ of the crispy bacon and the dried thyme, then bring to a simmer and cook gently for a minute.½ tsp dried thyme
5. Add the heavy cream, mustard, salt, and pepper to the pan and stir well.1 ¼ cups heavy cream½ tsp Dijon mustard¼ tsp salt¼ tsp black pepper
6. Add the chicken back into the pan, plus any collected juices. Simmer together for another 4 minutes until the sauce has thickened, and the chicken is heated through.
7. Season to taste and serve sprinkled with the remaining bacon.reamining crispy bacon