A rich and flavorful dish combining tender chicken, crispy bacon, and a creamy mustard sauce.
Cook the bacon in a large saucepan over medium heat until crispy, then remove and set aside.
Cooking the bacon first renders its fat, which can be used to enhance the flavor of the chicken.
In the same pan, cook the chicken breasts until golden on both sides, then remove and set aside.
Searing the chicken locks in the juices and adds a delicious crust.
Mix the cream, mustard, water, and cornflour in a jug until smooth.
Ensure the cornflour is fully dissolved to avoid lumps in the sauce.
Add the sauce mixture to the pan and bring to a gentle simmer, stirring constantly.
Stirring constantly prevents the sauce from sticking or burning.
Return the chicken and bacon to the pan, and simmer until the chicken is cooked through.
Simmering allows the flavors to meld together beautifully.
Add the spring onions and cook for an additional 2 minutes.
Adding the spring onions at the end preserves their fresh flavor and texture.
Serve the dish hot, garnished with extra spring onions if desired.
Serving the dish immediately ensures the sauce remains creamy and the chicken stays juicy.
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