Orkney Island Mustard Chicken Breasts
- chicken breasts
- bacon (1 – 2 slices per breast)
- 1 c. cream or half-and-half
- 1 tbsp. Dijon mustard, or preferably a more granular/seedy mustard
Wrap breasts in bacon. Broil for 5 - 6 mins per side. Mix cream and mustard and pour on chicken. If using half-and-half to make it less rich, mix ¾ c. of the half-and-half with the mustard. Mix the rest of the half-and-half with 1 tsp cornstarch and dissolve the cornstarch, then add to rest of sauce. Cook sauce until thick and then pour on chicken.