Bacon Wrapped Chicken w/ Green Beans in a Mushroom Cream Sauce

This is a fairly simple recipe that will impress your guests (or maybe yourself). This was another night of improvisation.

Bacon Wrapped Chicken

1 lb. chicken thighs (boneless, skinless)
1/4 c. coconut oil
2 eggs
1/2 c. coconut flour
salt
black pepper
paprika
garlic and onion powder
dried parsley
about 8 slices of bacon (at least one per piece of chicken, use two for a large piece)

You will also need:
toothpicks
a bit of oil
baking pan
cookie rack or some other sort of slotted rack

Melt coconut oil in frying pan. Beat eggs in a bowl. Pour coconut flour on a plate. Dredge the chicken in egg, then in the flour, then place in the hot pan. Do this with about 5 or 6 pieces of chicken, depending on the size of your pan. Don't crowd the pan. You may need to work on batches. Mix spices together and pour evenly over chicken. Preheat oven to 375 F. Pour a small amount of oil in a bowl and oil the toothpicks. Place cookie rack on top of baking sheet. I put a Silpat underneath my cookie rack to make drips easier to clean. When the thighs are halfway cooked, take them out of the pan, carefully wrap the bacon around them, and use a toothpick or two to secure the bacon. Lay out the wrapped chicken evenly on the cookie rack. Back for until bacon is crispy and inside of chicken is opaque, about 30 minutes. While chicken is cooking, you can fix the green bean sauce.

Green Beans with Mushroom Cream Sauce

1 12 oz. steamable bag of green beans (you can also use frozen, fresh, or canned (if you must))

1 c. mushroom broth

1/3 c. heavy cream

1 Tbsp. stone ground mustard or spicy brown mustard

salt, black pepper, thyme, onion and garlic powder

3/4 tsp. xanthan or guar gum

In a small saucepan, heat broth to a simmer. Add spices to taste. Prepare green beans. Add cream to sauce. Gradually add in guar gum, while stirring. Place green beans and spoon sauce over the beans.