Honey Mustard Chicken With Crispy Bacon (NO CREAM!)

Serves: 5
Ingredients
⅓ cup raw honey
3 level tablespoons whole grain mustard
1½ tablespoons minced garlic
1 tablespoon olive oil
Salt to season
5 skinless and boneless chicken breasts (or chicken thighs)
½ cup diced bacon, trimmed of rind and fat
⅓ cup coconut cream
1 cup almond milk
1 teaspoon cornstarch mixed with 1 tablespoon water
2 tablespoon chopped fresh parsley
Instructions:
In a large, shallow dish, combine the honey, mustard, garlic, oil and salt to taste (not too much salt if serving with bacon as the bacon will add a salty flavour when served). Coat chicken evenly in the sauce. Set aside.
Heat a nonstick pan (or skillet) over medium heat. Fry bacon until crispy; transfer to a plate. To the same pan, sear chicken fillets on each side in the oil left over from the bacon until just beginning to brown (about 3 minutes per side -- not completely cooked through as we will finish them in the sauce).
Add any remaining honey mustard sauce into the pan along with the cream and milk. Bring to a simmer while stirring occasionally to mix the favours through the sauce (about 3 minutes), until the chicken is cooked through. Transfer the chicken to a warm plate.
Pour the cornstarch mixture into the centre of the pan, mixing it through the sauce until it thickens. Place chicken back into the pan; coat with the sauce. Top with the bacon and garnish with parsley.
Serve over steamed / roasted vegetables for lower cal options. Also great with pasta, rice or mashed potatoes!