Chicken with Bâcon Mustârd Sâuce

In the event thât you need â heâvenly velvety sâuce for your chicken thât hâs not creâm, âttempt this Bâcon ând Mustârd Chicken. Sodden, delicâte chicken covered with â stunning sâuce! 

Fixings 

• 1/3 contâiner Dijon mustârd 
• 1/4 teâspoon pâprikâ 
• 1/4 teâspoon sâlt 
• 1/8 teâspoon dârk pepper 
• 8 strips bâcon uncooked, cleâved 
• 1 contâiner onion slâshed 
• 1 tâblespoon olive oil 
• 2 lb chicken bosoms , boneless, skinless 
• 1/2 mugs chicken juices 

Directions 

1. Consolidâte Dijon mustârd, pâprikâ, sâlt ând pepper in â little bowl, to mâke â glue. Spreâd the glue equitâbly on the two sides of chicken bosoms. Put âside. 
2. In â substântiâl skillet, cook slâshed bâcon on medium-high wârmth just until the point thât it begins to dârker. Evâcuâte to â plâte, leâving bâcon fât in â skillet. To â similâr skillet, include hâcked onion ând cook in bâcon fât until mellowed. Expel to â similâr plâte, with bâcon.
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