Ingredients
The following ingredients have 4 Servings
- 1/4 cup yellow mustard ((or mustard of choice))
- 1/2 cup chicken broth
- 1/2 cup coconut milk
- 2 tbsp coconut aminos
- 1 tbsp fresh thyme, diced ( (or sub dried))
- 2 tsp Italian seasoning
- 1 tsp smoked paprika
- 8 pieces bacon, diced
- 2 lbs boneless skinless chicken thighs
- 1 onion, diced
- 2 cups mushrooms, sliced
- 4 cups kale, roughly chopped ((optional, can omit or sub other greens))
- Chopped parsley ((optional garnish))
Instruction
- Dice bacon and heat a large skillet over medium heat. Place bacon in the skillet to cook, stirring occasionally, until it is just browned. Remove and place on a paper towel lined plate.
- While the bacon is cooking, make the mustard sauce by combining all of the mustard sauce ingredients in a bowl or large measuring cup. Whisk to mix.
- Chop, onion, mushrooms and kale. Measure out remaining ingredients.
- When the bacon is finished, reserve bacon fat in the pan and keep the skillet on medium heat. Place the chicken in the skillet to cook. Cook for 4-5 minutes, without disturbing. Flip it and cook for another 4-5 minutes. If the chicken is just slightly undercooked, that's ok. It will finish cooking with the sauce. Remove and place on a plate.
- Place onion in the skillet and cook, stirring occasionally, for 3-4 minutes, until the onion starts to soften.
- Add the mushrooms and cook, stirring occasionally, for another 2-3 minutes.
- Give the mustard sauce a quick whisk to mix and pour it into the skillet. Scrape to deglaze with a wooden spoon. Bring the sauce to a quick simmer.
- Add the chicken and bacon back into the skillet. Cover, turn down heat and simmer for 4-5 minutes. The sauce should thicken a little. Ensure that the chicken is cooked through.
- Remove cover and add in the kale. Stir to mix for 2-3 minutes, until the kale is wilted.
- Serve chicken topped with chopped parsley if desired. Spoon some of the sauce over the chicken for serving.
