Minced Chicken with Mustard, Lardons, and Mushrooms

Ingredients:

1 lb (450g) minced chicken (ground chicken)

4 oz (115g) lardons (or diced turkey or beef bacon as an alternative)

1 cup mushrooms, sliced

1 medium onion, finely chopped

2 garlic cloves, minced

2 tbsp Dijon mustard

½ cup chicken broth

2 tbsp heavy cream (optional for creaminess)

2 tbsp olive oil or butter

1 tsp fresh thyme leaves (or ½ tsp dried thyme)

Salt and black pepper to taste

Chopped parsley for garnish

Instructions:

Cook the lardons:

Heat a large skillet over medium heat. Add the lardons (or diced bacon) and cook until crispy. Remove with a slotted spoon and set aside, leaving the fat in the pan.

Sauté the mushrooms and onions:

In the same skillet, add the mushrooms and cook until golden and softened (about 5 minutes). Add the chopped onion and garlic, cooking until fragrant and translucent. Remove and set aside with the lardons.

Cook the minced chicken:

In the same skillet, heat olive oil or butter if needed. Add the minced chicken and cook, breaking it up with a spoon, until browned and cooked through (about 8-10 minutes). Season with salt and pepper.

Combine and flavor:

Return the lardons, mushrooms, and onions to the skillet with the chicken. Stir in the Dijon mustard and thyme, mixing well.

Make the sauce:

Pour in the chicken broth and let it simmer for 3-4 minutes to combine flavors. Stir in the heavy cream (if using) and cook for another 2 minutes until slightly thickened.

Serve:

Garnish with chopped parsley and serve hot over rice, mashed potatoes, pasta, or crusty bread.

Prep Time: 10 minutes | Cook Time: 25 minutes

Servings: 4