CHICKEN IN MUSTARD CREAM SAUCE

Chicken in Mustard Cream Sauce image

Served with a rich and creamy sauce, these chicken thighs make a simple yet special main dish.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

2 slices bacon, cut into 1/4-inch pieces
2 cloves garlic, finely chopped
4 boneless chicken thighs
2 tablespoons chicken broth
2 tablespoons whipping cream
2 oz cream cheese, softened, cut into cubes
1 teaspoon Dijon mustard
1 teaspoon chopped fresh thyme leaves
Fresh thyme sprigs, if desired

Steps:

In 10-inch nonstick skillet, cook bacon over medium-high heat 3 minutes, stirring occasionally. Add garlic and chicken. Reduce heat to medium. Cover; cook 10 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to plate; cover to keep warm.
Drain drippings, reserving bacon and garlic in skillet. Reduce heat to medium-low. Carefully stir in broth and whipping cream; cook and stir until hot. Using whisk, slowly stir in cream cheese and mustard until cheese is melted and sauce is smooth. Stir in chopped thyme. Cook about 3 minutes longer, stirring occasionally, until sauce just starts to boil and is thickened.
Serve sauce with chicken. Garnish with thyme sprigs.

Nutrition Facts : Calories 230, Carbohydrate 2 g, Cholesterol 80 mg, Fat 2, Fiber 0 g, Protein 18 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 1 g, TransFat 0 g