Chicken Breasts Roasted with Bacon and Pears In Mustard Cream Sauce - BigOven 158654
Chicken Breasts Roasted with Bacon and Pears In Mustard Cream Sauce

Chicken Breasts Roasted with Bacon and Pears In Mustard Cream Sauce

Ready in 45 minutes
2 review(s) averaging 4. 100% would make again

Top-ranked recipe named "Chicken Breasts Roasted with Bacon and Pears In Mustard Cream Sauce"

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A delightful smorgasboard of tastes

"I tried this awhile back and tucked it away in my favorites queue. I'm just now getting around to remaking recipes I've tried before and this is high on my list. Tastes gourmet but with very little effort. Thanks for posting!"

- kswice

Ingredients

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6 bone-in, skin-on chicken breast halves
4 strips Bacon; diced
2 onions; diced
4 cloves Garlic; minced
2 tblspoons Coarse grained mustard
1 cup Heavy cream
1 cup Dry white wine
4 whole Seckle pears; cored and sliced
1 tblspoons thyme; chopped

Original recipe makes 6

Servings  

Preparation

Preheat oven to 400 F.

In medium skillet over medium heat, place bacon and cook until crisp, about 3 minutes. Add onion and garlic; cook until very soft and sweet, about 8 minutes. Stir in mustard, cream and white wine. Add crumbled bacon pieces.

Place pear slices in the bottom of 9 x 13 inch glass baking dish. Place chicken breasts on top of pears. Spoon mustard sauce over chicken; sprinkle with chopped thyme.

Place chicken in oven and bake 40 - 45 minutes, until chicken is brown and cooked through and pears are tender. Baste chicken with sauce as it cooks.

Garnish with thyme sprigs, if desired.

Notes

Republished with permission, National Chicken Council

Credits

Added on Award Medal
Calories Per Serving: 331 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I tried this awhile back and tucked it away in my favorites queue. I'm just now getting around to remaking recipes I've tried before and this is high on my list. Tastes gourmet but with very little effort. Thanks for posting!
kswice 4 years ago
Republished with permission, National Chicken Council [I posted this recipe.]
tyson 9 years ago
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