Ingredients

The following ingredients have 4 Servings
  • 4 strips of thick cut bacon, cut in small pieces
  • 3-4 shallots, peeled and diced
  • 4 boneless chicken breast halves
  • 1 tablespoon mustard
  • 1 tablespoon cider vinegar
  • 1 tablespoon brown sugar
  • 1/2 cup chicken broth
  • salt and pepper to taste

Instruction

  • Cook bacon pieces in a large deep skillet until crispy. Remove with a slotted spoon and drain on paper towels, leaving the drippings in the pan.
  • Add chicken to the pan and cook for 4-6 minutes per side or until a thermometer measures 160. Remove from pan and set aside.
  • Add the chopped shallots to the pan and cook over medium high heat until tender, about 5 minutes.
  • Add mustard, vinegar and sugar to pan and stir. Whisk in broth and bring to a simmer. Simmer for a few minutes and then add a pinch of salt and pepper.
  • Return chicken and any drippings to pan and simmer until heated through, about 2 minutes.
  • Divide chicken among plates, drizzle generously with sauce and garnish with the bacon.