Ingredients:
4 boneless, skinless chicken breasts
Salt and pepper to taste
1 tablespoon olive oil
4 slices bacon, chopped
3 cloves garlic, minced
1 cup beer (lager or ale works best)
1 cup heavy cream
1 1/2 cups shredded cheddar cheese
1 teaspoon Dijon mustard
1 teaspoon paprika
Fresh parsley, chopped (for garnish)
Directions:
I. Season the chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Sear the chicken breasts for 5-6 minutes on each side until golden brown. Remove and set aside.
II. In the same skillet, add the chopped bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the skillet.
III. Add the minced garlic to the skillet and sauté for about 1 minute until fragrant. Pour in the beer and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
IV. Stir in the heavy cream, shredded cheddar cheese, Dijon mustard, and paprika. Cook, stirring frequently, until the sauce is smooth and thickened, about 3-4 minutes.
V. Return the seared chicken breasts to the skillet, spooning the sauce over the chicken. Cover and simmer for 10-15 minutes until the chicken is cooked through.
VI. Top with crispy bacon and garnish with fresh parsley. Serve hot with your favorite side dish.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Kcal: 480 kcal per serving
Servings: 4
