4chicken breasts(whole or cut into strips, chicken tenders)
½ teaspoonground mustard
¼ teaspooneach, salt & pepper(or to taste)
1 tablespoonCoconut Oil
1 cupleeks(sliced - 1 stalk of leek)
1 14 oz cancoconut milk
3 tablespoonDijon mustard
1 tablespoonmaple syrup
In a large skillet or frying pan, cook the bacon until fully cooked and crisp, or about 10 minutes. Turn the bacon at the half way point to cook both sides. Remove from the pan once fully cooked and place on a small plate with paper towels to soak up the grease. Leave some of the bacon grease in the pan (depending on how much you end up with, I usually remove about half).
Season the chicken breasts or tenders with salt, pepper, and ground mustard. Place them in the same skillet or frying pan used for the bacon, in the remaining bacon grease and pan sear them over medium high heat to brown both sides thoroughly. Cook for about 3-4 minutes per side (if using chicken strips, they will be close to done if not completely cooked in this amount of time - remove from pan and follow the sauce directions), then cover and reduce the heat to medium.
Allow the chicken to cook covered for about 20 minutes. Remove the chicken from the pan when cooked completely, to an internal temperature of 165 degrees F (74 degrees C).
Add the coconut oil, leeks, and mushrooms to the same skillet or frying pan that you cooked the bacon and chicken in. Saute the leeks and mushrooms for about 5 minutes, then deglaze the pan with the sherry and add the diced tomatoes. Cook for about 1 minute, then crumble the cooked bacon in and add the coconut milk, Dijon mustard, and maple syrup. Stir to combine.
Simmer over medium heat (reduce of simmering too rapidly) for about 5-6 minutes, then add the chicken back in to reheat before serving, usually only a minute or two. Serve immediately.