2 slices bacon, cut into ¼-inch pieces
2 cloves garlic, finely chopped
4 boneless chicken thighs
2 tbsp. chicken broth
2 tbsp. whipping cream
2 oz. cream cheese, softened, cut into cubes
1 tsp. Dijon mustard
1 tsp. chopped fresh thyme leaves
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 is clear when center of thickest part is cut (at least 165 degrees 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.
- Nutrition (per serving)
- (g) 1.5
- (g) 20