1/3 cup Dijon mustard

1/4 teaspoon paprika

1/4 teaspoon salt

1/8 teaspoon black pepper

8 strips of bacon, uncooked, chopped (I used a double-smoked bacon for extra flavor)

1 cup chopped onion

1 tablespoon extra-virgin olive oil

3 chicken breasts, boneless and skinless

1 1/2 cups chicken broth

Combine Dijon mustard, paprika, salt and pepper in a small bowl to make a paste. Spread the paste evenly on both sides of the chicken breasts. Set aside.

In a large skillet, cook chopped bacon on medium-high heat just until it starts to brown. Remove back to a pate, leaving bacon fat in the skillet. To the same skillet, add the chopped onion, and cook in the bacon fat until softened but not browned. Remove onion to the same plate as the bacon.

Add 1 tablespoon extra-virgin olive oil to the hot skillet. Cook mustard-covered chicken breasts on medium heat just long enough to lightly brown the chicken, about 4 minutes per side. The chicken will not be done yet, but you’ll continue cooking it in the next step. Remove chicken to a plate.

To the same skillet, add the chicken broth, and bring it to a boil, scraping the bottom of the skillet. Add back the bacon and onion, and mix well. Add back the chicken breasts to the skillet. Reduce the heat to medium-low, and cook for about 15 to 20 minutes, turning chicken once, until the chicken is fully cooked and no longer pink in the center.

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