Ingredients
2
slices bacon, cut into 1/4-inch pieces
2
cloves garlic, finely chopped
4
boneless chicken thighs
2
tablespoons chicken broth
2
tablespoons whipping cream
2
oz cream cheese, softened, cut into cubes
1
teaspoon Dijon mustard
1
teaspoon chopped fresh thyme leaves
Fresh thyme sprigs, if desired
Preparation
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 of chicken is clear when center of thickest part is cut (at least 165°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. Garnish with thyme sprigs.
