Bistro Chicken Recipe

Prepare the Chicken

Season the chicken breasts with salt and black pepper on both sides.

Cook the Bacon

In a large skillet, heat the olive oil over medium heat. Add the bacon lardons and cook until crispy, about 5-7 minutes. Remove the bacon and set aside, leaving the fat in the skillet.

Sear the Chicken

In the same skillet with the bacon fat, add the seasoned chicken breasts. Sear for about 5-6 minutes on each side until golden brown and cooked through. Remove and keep warm.

Make the Sauce

In the same skillet, add the chicken broth and bring to a simmer, scraping up any brown bits from the bottom of the skillet. Stir in the Dijon mustard and heavy cream, and let the sauce simmer for about 5 minutes until slightly thickened.

Finish the Sauce

Add the crispy bacon lardons and chopped parsley to the sauce, stir well, and remove from heat.

Prepare the Potatoes

Peel and chop the potatoes into chunks. Place them in a pot of salted water and bring to a boil.

Cook the Potatoes

Boil the potatoes until tender, about 15-20 minutes. Drain and return to the pot.

Whip the Potatoes

Add butter, milk, salt, and black pepper to the potatoes. Mash and whip until smooth and creamy.