CREAMY MAPLE DIJON CHICKEN WITH BACON #bacon #chicken #paleo #diet #healthyrecipes

CREAMY MAPLE DIJON CHICKEN WITH BACON #bacon #chicken #paleo #diet #healthyrecipes

Rich Maple Dijon Chicken Skillet with Bacon takes comfort nourishment to a sound level. This formula is delightfully rich and soothing, yet in addition without dairy, sans gluten, and Paleo!

On the off chance that all of you read my last post, you realize that my January will be refined-sugar free, sans dairy, and sans gluten. I'm purging following a month of an excessive number of Christmas treats and wine!! I am on day 3 and as of now feel so much better 🙂 So to commence the main seven day stretch of January, I made this very yummy dish that the entire family ate up.

We began with firm bacon (just 4 cuts, however only enough to truly add profundity to the dish), sautéed the chicken, included a few leeks and mushrooms since they are both in season, and beat with coconut milk. While the sauce was fermenting, blended in the maple syrup and dijon to truly add much more flavor to the effectively tasty dish! Soooooo good!!!!

My most prominent dish of a year ago was my Creamy Lemon Chicken with Asparagus and Mushrooms. The possibility of this dish was conceived as sort of a sister to this formula. I am excited with how the smoky bacon complimented the sweetness of the maple syrup and the get-up-and-go of the dijon. It's essentially immaculate. Serve over spaghetti squash, inside a sweet potato, or with darker rice. I guarantee you won't be frustrated!

CREAMY MAPLE DIJON CHICKEN WITH BACON #bacon #chicken #paleo #diet #healthyrecipes

Also try our recipe : WHOLE30 SPANISH CHICKEN AND CAULIFLOWER RICE #whole30 #paleo #chicken #cauliflower #healthydiet

Ingredients :

  •  4 slices of thick bacon
  •  1.5 lbs chicken breasts or tenders
  •  1 tbsp coconut oil
  •  1 cup sliced leeks
  •  12 oz sliced mushrooms
  •  1 14 oz can coconut milk
  •  1 tbsp maple syrup
  •  3 tbsp dijon mustard
  •  salt to taste

Instructions :

  1. Begin by heating a large skillet to medium high heat. Add bacon once hot, and cook to desired crispiness. I do about 4-5 mins per side. Remove bacon from heat and reserve 1 tbsp of bacon grease.
  2. Bring skillet back to your burner, add chicken to the pan. Cook each breast 3-4 mins per side (depending on thickness), but do not cook all the way through. Remove chicken from pan, but keep pan hot.
  3. Add coconut oil to the pan if it's dry, and then toss in mushrooms and leeks. Saute for 5-6 minutes, or until mushrooms are fragrant and leeks are softened.
  4. Crumble bacon into small pieces and return to the pan with mushrooms. Add chicken and coconut milk, stir to combine.
  5. In a small bowl, whisk together dijon and maple syrup. Pour mixture into the pan and continue to whisk until well combined.
  6. Simmer for 8-10 minutes. Serve over zoodles, spaghetti squash, or brown rice.

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