Balsamic Maple Dijon Chicken with Bacon Sauce

• Meat

  • 4 (6 ounce boneless skinless chicken breasts, boneless skinless
  • 6 strips Bacon

• Produce

  • 4 cloves Garlic
  • 1 Onion, small

• Canned Goods

  • 1/3 cup Chicken broth

• Condiments

  • 2 tbsp Balsamic vinegar
  • 2 tbsp Dijon mustard
  • 1/4 cup Maple syrup
  • 2 tbsp Mustard, grainy
  • 1 tbsp Soy sauce

• Baking & Spices

  • 2 tbsp Flour
  • 1 Salt and pepper

Found on closetcooking.com

Description

Ingredients

• 6 strips bacon
• 4 (6 ounce) boneless skinless chicken breasts, pat dry
• salt and pepper to taste
• 1 small onion, diced
• 4 cloves garlic, chopped
• 2 tablespoons flour (rice flour flour for gluten-free)
• 1/3 cup chicken broth (link this)
• 2 tablespoons balsamic vinegar
• 1/4 cup maple syrup
• 2 tablespoons dijon mustard
• 2 tablespoons grainy mustard
• 1 tablespoon soy sauce (or tamari)

Directions

• Cook the bacon in a large pan until crispy and set aside on paper towels to drain and cool before crumbling.
• Cook the chicken in bacon drippings in the same pan over medium-high heat until lightly golden brown and cooked through, about 3-5 minutes per side, before setting aside.
• Add the onions and cook until tender, about 3-5 minutes, before adding the garlic and flour and cooking until fragrant, about a minute.
• Add the chicken broth and deglaze the pan by scraping all of the brown bits from the bottom of the pan into the sauce.
• Add the balsamic vinegar, maple syrup, mustards, soy sauce, bacon and chicken, bring the sauce to a simmer and cook until it thickens a bit, about 2-3 minutes.

Nutrition