Stranger Foods

Creamy maple and bacon chicken

Serves 4 | Prep 5 mins | Cook 30 mins

A little bit of maple syrup goes a long way in this indulgent-tasting recipe! The sweet and smoky syrup is the perfect match for savoury, salty bacon and juicy chicken. It all comes together into a rich, creamy dish that we love to pair with the fresh flavour of steamed green veggies.

Source: Pinch of Nom Enjoy

Ingredients

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Imperial

x0.5

low-calorie cooking spray
1 onion, peeled and finely sliced
4 cloves garlic, peeled and crushed
4 smoked bacon medallions, diced
680 g chicken breast, diced
2 tbsps white wine vinegar
1 tbsp Henderson’s relish or Worcestershire sauce
200 ml chicken or pork stock (1 chicken or pork stock cube dissolved in 200 ml boiling water)
½ tsps sweet smoked paprika
½ tsps mustard powder
2 tbsps maple syrup
180 g low-fat cream cheese
sea salt and freshly ground black pepper
a few flat-leafed parsley leaves, finely chopped, to garnish (optional)
80 g vegetables, steamed

Instructions

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Spray a large frying pan with low-calorie cooking spray and place over a medium heat. Add the onion, garlic and bacon to the pan and cook for , or until the onion begins to soften.
Add the chicken, vinegar and Henderson’s relish to the pan and cook for another , until the outside of the chicken has coloured.
Add the stock, paprika, mustard and maple syrup to the pan and stir well. Make sure that the stock is bubbling in the pan, increasing the heat if you need to! Keep the chicken and sauce simmering with plenty of movement on the surface, and cook for – or until almost all the liquid has evaporated and you are left with a thick glaze.
When the sauce has thickened to a glaze and the chicken is cooked through, take the pan off the heat and stir through the cream cheese, season with salt and pepper, top with the chopped parsley (if using) and serve with steamed vegetables if you like.

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