Categories: Chicken

Ingredients

• 6 boneless skinless chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 12 slices center-cut bacon
• 2- 8 oz packages sugar snap peas
• 1/2 cup dry white wine
• 3/4 cup heavy whipping cream
• 2 tbsp. Dijon

Directions

1. Preheat oven to 400.

2. Sprinkle chicken with salt and pepper. Wrap each chicken breast tightly with 2 pieces of bacon; secure with wooden picks.

3. Heat a 12-inch cast-iron skillet over medium-high heat. Add chicken, and cook until bacon is browned, 5-6 minutes per side. Place in oven, and bake for 20 minutes. Remove chicken from skillet; discard wooden picks.

4. Heat skillet over medium-high heat. Add peas; cook until tender, about 3 minutes. Stir in wine. In a small bowl, whisk together cream and mustard. Stir in mustard mixture, and cook until thickened, 2-3 minutes. Return chicken to skillet, turning to coat. Serve immediately.

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