Ingredients

• 4 boneless, skinless chicken breasts or thighs
• 1 1/2 cups chicken broth
• 1 cup yellow onion, finely chopped
• 1/3 cup Dijon mustard
• 8 strips bacon, finely chopped
• 3 cloves garlic, minced
• 1/2 teaspoon paprika
• kosher salt and freshly ground pepper, to taste
• olive oil, if needed

Preparation

1. In a large bowl, whisk together mustard and paprika, then season generously with salt and pepper.
2. Transfer chicken to mustard sauce, tossing gently so all pieces are thoroughly coated, then set aside.
3. Cook chopped bacon in a large pan or skillet over medium-high heat until browned.
4. Use a slotted spoon to remove bacon from skillet and place on a paper towel-lined plate to drain.
5. Add chopped onion to pan (with remaining bacon grease) and sauté for 6-8 minutes, or until softened and translucent, then add garlic and cook for 1 minute, or until fragrant.
6. Transfer onion and garlic to the same plate as bacon.
7. Heat 1-2 tablespoons olive oil in the same skillet over medium-high heat and cook mustard-covered chicken for 2-4 minutes, or until browned on all sides. Transfer browned chicken to a separate plate and set aside.
8. Pour chicken broth into hot skillet and bring to a boil, scraping up browned bits at the bottom of the pan.
9. Return chicken, bacon and onion to the pan and reduce heat to medium-low. Simmer for 15-20 minutes, or until chicken is fully cooked through, and sauce has thickened and reduced.