Creamy Beer Cheese Chicken With Crispy Bacon

Ingredients:

4 slices bacon, chopped
4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 tablespoon olive oil
1 tablespoon butter
4 cloves garlic, minced
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon flour
1 cup beer (lager or ale)
1 cup chicken broth
1 cup heavy cream
1 cup shredded sharp cheddar cheese
Fresh chopped parsley, for garnish

Instructions:

In a large skillet, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
Season the chicken breasts with salt and pepper. In the same skillet, add olive oil and butter. Cook the chicken breasts until golden brown on both sides and cooked through. Remove and set aside.
In the same skillet, add the minced garlic and cook until fragrant, about 1 minute.
Stir in the Dijon mustard and Worcestershire sauce.
Sprinkle the flour over the garlic mixture and cook, stirring constantly, for 1 minute.
Gradually whisk in the beer and chicken broth, scraping up any browned bits from the bottom of the skillet.
Bring the mixture to a simmer and cook until slightly thickened, about 5 minutes.
Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the sauce is smooth.
Return the chicken breasts to the skillet, coating them in the sauce.
Sprinkle the crispy bacon over the top and garnish with fresh chopped parsley.
Prep Time: 10 mins | Total Time: 40 mins | Servings: 4