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      Mushroom & Egg Skillet

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      Honey & Bacon Sprouts

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      Pimped up Prawn Cocktail

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      Smashed Spuds with Truffle oil & Parmesan

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      Eyeball Meatballs

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      Festive favs

      Honey & Bacon Sprouts

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      Pimped up Prawn Cocktail

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      Smashed Spuds with Truffle oil & Parmesan

      December 5, 2021

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      Christmas Hasselback Potatoes

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      Sinéad Delahunty’s Red Pepper, Spinach and Brie Frittata

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      Finn’s Lean n’Green Smoothie Bowl

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      Guest Recipes

      Holly White’s Vegan Shepardless Pie

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      Smashed Spuds with Truffle oil & Parmesan

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      October 27, 2021

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Whole30

Creamy Chicken and Bacon Skillet

written by thewonkyspatula October 18, 2021
Creamy Chicken and Bacon Skillet

I am ready for some autumn warmers and this does not disappoint, the perfect cosy meal to start the week off right!

This recipe is Gluten Free, Dairy Free & Whole30.

Creamy Chicken and Bacon Skillet

Print This
Serves: 4 Cooking Time: 30 mins

Ingredients

  • 310g chicken mini fillets
  • 130g bacon lardons
  • 1 red onion (100g) thinly sliced
  • 1 green pepper (85g) thinly sliced
  • 2 large handfuls of cherry tomatoes (150g), halved
  • 50g sundried tomatoes
  • 1/2 red chili finely sliced
  • 5 cloves of garlic, minced
  • 2 tbsp dijon mustard
  • 150ml chicken stock
  • Olive oil
  • Coarse salt & cracked black pepper
  • Sprinkle of fresh parsley to garnish

Instructions

  1. Begin with a large pan and add the lardons to it, cold without oil. 
  2. Allow to cook for 4-5 minutes until the fat has rendered and they are golden and crispy before removing from the pan and setting aside. 
  3. Add a small amount of oil to the pan if needed and brown the chicken with a good pinch of coarse salt, once cooked through remove from the pan and set aside with the lardons. 
  4. Saute the onions, once they start to become translucent add in the chili and garlic and saute for another 2-3 minutes before adding the peppers with a sprinkle of coarse salt.  
  5. Next, add the tomatoes and cook for 1-2 minutes, until they begin to soften, then add the stock,  and mustard to the pan and mix thoroughly. 
  6. Once the sauce has come together, add the chicken and lardons back into the pan, allow the mixture to come to a boil, reduce the sauce to a simmer and cook for a further 10-12 minutes until the chicken is fully cooked through and the sauce has thickened. 
  7. Serve with and enjoy with a sprinkle of fresh parsley. 
Creamy Chicken and Bacon Skillet was last modified: October 17th, 2021 by thewonkyspatula

Creamy Chicken and Bacon Skillet was last modified: October 17th, 2021 by thewonkyspatula
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Hi I'm Nicola, author of The Wonky Spatula, thanks for stopping by! I hope you enjoy my site and are inspired to try new things. Cook healthy, live happy. I love seeing recreations my recipes so be sure to #thewonkyspatula if you are posting on social media!

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  • After a crazy couple of months - hit pause for the week, enjoyed some ☀️ lots of s and plenty of laughs Here’s to another year on the #thewonkyspatula
  • Friday night and I’m feeling some red hot turkey meatballs Have you tried them yet? Link to the recipe on my stories #thewonkyspatula
  • **Competition Time** Settling in really well into our new home ‍♀️‍♀️ and Kelkin Effervescent Zinc & Vitamin C is a major part of my morning routine! We all know that the best way to look after ourselves during these cooler months is by making sure we eat good food, move daily, get good sleep and stay hydrated... But sometimes, we all need a helping hand to boost our immune systems!! This is where Kelkin’s Vitamin C range takes centre stage – Personally I find the darker days leave me feeling a bit more tired than usual so Zinc & Vitamin
  • I ADORE Sweet Potato Wedges, in every way possible, the tahini drizzle on these bad boys has transformed how I will eat sweet potato from now on! Head to my stories for the recipe #thewonkyspatula
  • Starting off this Monday with a Bang!! Bang Bang Shrimp that is! Super simple, incredibly delicious and I just cannot wait for as many of you to make it as possible. Check out the link with all of the instructions on my stories #thewonkyspatula
  • May’s recipes have landed on the App they’re packed full of flavour and ready for BBQ season Download the App now to get in on the goodness #thewonkyspatula
  • Running towards 2022 like… ‍♀️Swipe to the end to see how I spent 98% of the year… 2021 has been one hell of a roller-coaster and I’m so grateful to be finishing the year with everyone I love around me There have been some extremely challenging times, from highs to lows and everything in between. I’ve cried probably just as much as I’ve laughed, but we stuck with it and did what we needed to do. Things I’ve learned in 2021 – • Celebrate every small win and be thankful for every day • It’s never a bad idea to
  • I am feeling a frittata packed full of veggies today!! This veggie frittata is one of my go tos, let me know if you try it!! 3-4 large eggs 1 avocado 8-10 Santini or cherry tomatoes 1 bell pepper Large handful of collard greens 1 tsp hot chili flakes (or more if you’re in the mood to spice things up!!) 1/2 tsp of garlic granules Small handful of fresh corriander Oil of your choice Pinch of coarse salt 1. Preheat your oven to 180°c/360°F. 2. Dice the avocado, half the tomatoes, and cut the pepper into small chunks. 3. Heat

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