Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.
  • 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.
  • 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.
  • Crumble bacon into small pieces and return to the pan with mushrooms. Add chicken and coconut milk, stir to combine.
  • In a small bowl, whisk together dijon and maple syrup. Pour mixture into the pan and continue to whisk until well combined.
  • Simmer for 5-7 minutes. Serve over potatoes, zoodles, spaghetti squash, or brown rice.