Ingredients:
4 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
Salt and pepper to taste
1 cup heavy cream
1 cup chicken broth
1 tbsp Dijon mustard
4 slices bacon, cooked and crumbled
2 tbsp fresh parsley, chopped (optional)
3 cups cooked white rice
Directions:
Season the chicken:
Rub the chicken breasts with olive oil, then sprinkle with garlic powder, paprika, salt, and pepper.
Cook the chicken:
In a large skillet over medium heat, cook the seasoned chicken breasts for 5-7 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.
Make the sauce:
In the same skillet, reduce heat to medium-low and add the chicken broth, heavy cream, and Dijon mustard. Stir and let it simmer for 5 minutes, allowing the sauce to thicken.
Smother the chicken:
Return the chicken to the skillet, spooning the creamy sauce over the top. Let it simmer together for 3-4 minutes, until the chicken is well coated.
Serve:
Spoon the cooked rice onto plates, place the smothered chicken on top, and sprinkle with crispy bacon and fresh parsley. Enjoy!
