✤1½ lbs boneless chicken breast
✤ salt & pepper, to taste
✤1/2 tbsp butter
✤2 strips bacon
✤1/2 large sweet onion, diced (~160g)
✤1 large carrot, peeled & sliced (~111g)
✤2 cloves garlic, minced
✤1 lb cremini mushrooms, sliced
✤1 cup dry riesling
✤1/2 tbsp Dijon mustard
✤1/4 cup almond milk
✤1/2 tbsp cornstarch
✤ fresh parsley, chopped, for garnish
❖Pat chicken dry with a paper towel and season all sides with salt & pepper.
❖In a large skillet over medium heat, melt the butter. Cook the chicken until evenly browned, about 3-4 minutes per side. Set chicken aside.
❖Add the bacon to the skillet and cook until crispy, then set aside.
❖Add the onion & carrots to the skillet and sauté until they begin to brown. Stir in the garlic & mushrooms and continue to cook, stirring often, about 5 more minutes.
❖Return chicken to skillet with the wine and bring to a boil over high heat. Reduce heat to low, cover, and cook until chicken is done, about 15-20 minutes.
❖Meanwhile, in a medium bowl, whisk together the mustard, milk & cornstarch until well combined. Once chicken is cooked, whisk in milk mix and simmer for a few minutes, until thickened.
❖Top with the bacon and optional parsley.
