Originally posted 2016-03-24 12:00:44.
Considering it’s maple season up here in the great while north, I thought this recipe would be fitting! I can always use another chicken recipe! Especially a grain free/dairy free one!
Original Recipe: Maple Dijon Chicken
- 4 slices of thick bacon
- 1.5 lbs chicken breasts or tenders
- 1 tbsp coconut oil
- 1 cup sliced leeks
- 12 oz sliced mushrooms
- 1 14 oz can coconut milk
- 1 tbsp maple syrup
- 3 tbsp dijon mustard
- salt to taste
Start with frying up your bacon. Once that is done, drain and put aside the bacon reserving some of the bacon grease for cooking your chicken and other ingredients. Add your chicken to the reserved drippings and cook both sides until most of the way cooked. Remove the chicken and add your mushrooms and leeks (I used green onions because I couldn’t find leeks that day at the store!). Crumble up the bacon and add it to the pan, along with the chicken and coconut milk. Mix your maple syrup and dijon mustard in a little bowl. Whisk that into the coconut mix in the pan, simmer the pan until the chicken is fully cooked. About 8-10 minutes. You can serve this with whatever you’d prefer, we used rice with ours and it was great!