1/3 cup Dijon mustard
1/4 tsp Paprika
6 Slices of bacon, chopped into lardons
1/2 Onion, chopped
1 tablespoon Olive oil
3 chicken breasts
1 1/2 cups chicken Stock
Chive to serve (optional)
Combine Dijon mustard, paprika and salt in a small bowl to make a paste. Spread the paste on both sides of chicken breasts, making sure it's well rubbed in . Set aside.
In a large frying pan, cook the bacon until it starts to brown and go crispy. Remove and place onto a plate, leaving the bacon fat in the pan. To the same frying pan, add the chopped onion and cook until softened. Remove and add to the bacon.
Add 1 tablespoon olive oil to the same hot frying pan. Cook chicken breast (with mustard paste on it) for about 2 minutes each side. Remove chicken to a plate.
Into the frying pan add chicken stock, bring to boil, scraping the bottom of the pan. Add back in the bacon and onions, mix well. Add back the chicken breast, reduce the heat to low-medium and cook for about 15-20 minutes, turning chicken once, until chicken breast is fully cooked and no longer pink in the center ( i cut my chicken into thick chunks towards the end to make it easier to make sure it's cooked). Serve with a sprinkle of chives.