Chicken with Bacon Mustard Sauce over Cauliflower Rice

This meal reminded me of the classic chicken fingers and honey mustard meal that probably made up my entire childhood diet. Although there is no honey or fried chicken, the bacon and mustard combination really nails a healthier adult version of chicken fingers. I still can't get over how good it turned out! The ingredients and directions to make this chicken are so incredibly simple. Also, since this made a sauce, I decided to pair the chicken with cauliflower rice to complete the meal. I don't usually repeat recipes too often, but this one will have to be thrown back in the rotation real soon. This is one you should definitely try out!
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Chicken with Bacon Mustard Sauce over Cauliflower Rice
Ingredients:

• 1/3 cup Dijon mustard (I use Woodstock Organic Dijon Mustard, found at local grocery store)
• 1/4 tsp paprika
• 1/4 tsp salt
• 1/8 tsp pepper
• 8 strips of bacon, uncooked, chopped
• 1 cup chopped onion (1/2 of large onion)
• 1 tablespoon olive oil
• 3 chicken breasts, 2 lb total, boneless, skinless
• 1 and 1/2 cups chicken broth
• 1 head cauliflower, riced

Directions:

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. Make the cauliflower rice by chopping fresh cauliflower into florets and adding to a food processor. Pulse the cauliflower until it's formed into rice, add to a bowl, and set aside.
3. In a large skillet, cook chopped bacon on medium-high heat just until it starts to brown. Remove to a plate, leaving bacon fat in a skillet. To the same skillet, add chopped onion and cook in bacon fat until softened. Remove to the same plate, with bacon.
4. With remaining fat still in pan, add cauliflower rice until softened (took me roughly 5-7 minutes, stirring frequently). Remove and set aside.
5. Add 1 tablespoon olive oil to the same, now empty, hot skillet. Cook chicken breast (with mustard paste on it), on medium heat, about 1.5 minutes on each side. The chicken will not be done as you will continue cooking it in the next step. Remove chicken to a plate.
6. To the same skillet, add 1 and 1/2 cups chicken broth, bring to boil, scraping the bottom of the pan. Add back 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.

Original recipe found here