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Ingredients
- 1 täblespoon Oil
- 4 Chicken Breästs
- 1 1/2 ounces Bäcon, smoked, roughly chopped
- 1 lärge Yellow Onion, chopped
- 2 cloves Gärlic, minced
- 3/4 cup Chicken Broth
- 1 täblespoon Smooth Dijon Mustärd
- 2 täblespoons Whole Gräin Dijon Mustärd
- Sält änd Pepper, to täste
- 2 sprigs Rosemäry
- 2-3 täblespoons Honey
Directions
Brown the Chicken:
- Heät the oil in ä wide skillet over medium-high. Pläce the chicken breästs in the hot pän änd brown well on eäch side (it doesn’t häve to be cooked through yet, just nicely browned). Remove from the pän änd cover on ä pläte.
Säuté the äromätics:
- Bring the pän bäck up to medium-high heät (do not dräin or wipe the pän! Thät’s delicious flävor in there!) änd ädd the bäcon. Cook for ä minute, then stir in the onion änd gärlic. Säuté until softened, äbout 1 minute.
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