Paleo Honey Dijon Chicken with Bacon, Mushrooms & Sun-Dried Tomatoes

• Meat

  • 4 slices Bacon
  • 4 Chicken breasts, boneless skinless

• Produce

  • 1 Garlic clove
  • 1 Garnish with parsley
  • 8 oz Mushrooms
  • 1 Onion, medium

• Canned Goods

  • 1 can Coconut milk, full-fat

• Condiments

  • 2 tbsp Dijon mustard
  • 1 tbsp Honey

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 1/2 cup Sun dried tomatoes in olive oil

Found on nurturemygut.com

Description

Ingredients

• 4 slices of bacon, cut into ½ inch strips
• 1 medium onion, diced
• 1 garlic clove, sliced
• 8 ounces sliced mushrooms (I used Baby Bella, any will work)
• ½ cup sliced sun-dried tomatoes in olive oil( I used Delallo)
• 1 can full-fat coconut milk
• 1 Tablespoon honey
• 2 Tablespoons Dijon mustard
• 4 boneless, skinless chicken breasts
• salt & pepper to taste
• garnish with parsley

Directions

• Bring a large saucepan or stockpot to medium heat. Add your bacon pieces and saute until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside.
• Add your onion, garlic and mushrooms to bacon grease. Saute for 2-3 minutes.
• Add tomatoes, coconut milk, honey and mustard and stir. Add chicken and coat in sauce. Bring to a boil, and reduce heat to a moderate simmer. Turn chicken halfway through cooking to ensure even cooking.
• Once chicken is cooked through, (check with a knife in thickest part of breast) about 15-20 minutes, add salt and pepper to taste.
• Garnish with bacon and parsley.