Ingredients

• 1/3 cup Dijon mustard
• ¼ teaspoon paprika
• ¼ teaspoon salt
• 1/8 teapsoon pepper
• 8 rashers smoky short cut bacon, chopped
• 1 medium brown onion, finely diced
• 1 tablespoon olive oil
• 4 chicken breasts fillets
• 2 cups chicken stock
• Oven fries and vegetables to serve

Instructions

1. 1. Combine Dijon mustard, paprika, salt and pepper in a small bowl to make a paste. Spread the paste evenly on both sides of chicken breasts. Set aside.
2. 2. In a large frying pan, cook bacon on medium-high heat just until it starts to brown. Remove to a plate, and add the onion and cook in bacon fat until softened. Remove to the same plate with bacon.
3. 3. Add 1 tablespoon olive oil to the hot pan and cook the mustard covered chicken on medium heat, for two minutes on each side (we’ll finish cooking it in the next step) Remove chicken to a plate.
4. 4. Add the chicken stock to the pan and bring to boil, scraping the bottom of the pan. Return the bacon and onions and mix well. Return the chicken breasts, reduce the heat to medium and cook for about 15-20 minutes, turning chicken once, until chicken is fully cooked through.
5. 5. Arrange chicken, oven fries and vegetables on plates and cover with the bacon and mustard sauce.