Mustard Cream BBQ Chicken

Ingredients

• 2 slices bacon to taste
• 2 tablespoons barbeque sauce 
• 2 tablespoons dijon mustard 
• 0.5 cup cooking wine dry white divided
• 0.5 teaspoon garlic minced
• 1 teaspoon garlic powder 
• 0.3 teaspoon ground pepper fresh black
• 0.5 teaspoon ground rosemary dried
• 2 tablespoons heavy cream 
• 1 tablespoon olive oil extra-virgin
• 2 teaspoons onion powder 
• 1 teaspoon paprika 
• 1.5 teaspoons sea salt 
• 1 large chicken breast whole boneless skinless

Equipment

• bowl
• frying pan
• paper towels
• oven
• whisk
• baking pan
• kitchen thermometer

Directions

1. Whisk olive oil, onion powder, sea salt, paprika, garlic powder, and black pepper together in a bowl to make the marinade.
2. Place chicken in a large bowl.
3. Pour marinade over the chicken. Marinate in refrigerator at least 1 hour.
4. Preheat oven to 400 degrees F (200 degrees C).
5. Whisk Dijon mustard, heavy cream, barbeque sauce, rosemary, and garlic together in a bowl.
6. Heat a large skillet over medium-high heat. Cook the bacon in the pan until browned, about 2 minutes per side.
7. Remove bacon to a paper towel-lined plate, reserving bacon drippings in the skillet.
8. Remove chicken from marinade, shaking to remove any excess moisture. Discard marinade.
9. Cook the chicken in the bacon drippings until browned, about 3 minutes per side.
10. Brush the mustard sauce over both sides of the chicken; cook another 2 minutes per side.
11. Pour about half the white wine over the chicken; allow the mixture to simmer until the wine reduces, about 10 minutes.
12. Remove chicken to a baking dish; top with the bacon and remaining white wine.
13. Bake in preheated oven until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
14. Remove from oven and allow to rest about 5 minutes before slicing to serve.