1. Crisp the bacon up in a cast iron pan or other heavy duty skillet over medium heat. Remove the crispy bacon from the pan.
2. Turn the heat up slightly to medium high. Sprinkle the chicken breasts with salt and pepper. Add the chicken to the pan with the bacon grease. Let cook on the first side for at least 6 minutes or until the side become white and the under side is crispy and browning nicely.
3. Carefully flip the chicken breast over and cook another 6 minutes or until just cooked through. Remove the chicken from the pan.
4. Add in the brussels sprouts and 1 tablespoon butter or cooking oil of your choice with a pinch of salt and pepper. Sauté for 4 minutes or until they brown slightly. Pour in the chicken stock and stir to combine. Cook until all the stock is absorbed and evaporated.
5. Nestle the chicken breasts back into the pan with the brussels sprouts. Let cook for 2 minutes – just to heat up a bite. Turn the heat off and drizzle the chicken with the maple mustard glaze.
6. Garnish with bacon, thyme and a large pinch of black pepper.

Maple Mustard Glaze

1. To make the maple mustard glaze, melt the butter in a small sauce pan over medium heat.
2. After it is completely melted, add in the shallots, garlic and a pinch of each salt and pepper. Sauté for 2 minutes or until tender but not browned.
3. Stir in the milk, maple syrup and mustard with a whisk or fork. Mix until everything is fully incorporated.
4. Let it come up with a simmer (small bubbles) and then turn the heat off. Taste test – add in some salt and pepper, if needed. Let it sit in the pan until needed.