- 2 pounds boneless, skinless chicken tenders
- 2 tablespoons olive oil, divided
- 1/2 cup uncooked, chopped bacon
- 1/2 cup chopped sweet onion
- 1/4 cup Dijon mustard
- 2 tablespoons whole grain mustard
- 1 teaspoon smoked paprika
- 3/4 cup white wine (such as Sauvignon Blanc)
- 1–2 sprigs fresh thyme
- Liberally season chicken tenders with salt and pepper.
- In a large skillet, heat 1 tablespoon olive oil to medium-high. Add bacon and cook until crispy, stirring frequently, about 5 minutes. Remove from pan and set aside.
- Add remaining olive oil and onions and sauté until translucent. Add chicken tenders to the pan and begin to brown.
- In a small bowl, stir together the Dijon, whole grain mustard and smoked paprika.
- After about turn the chicken tenders to brown the other side.
- Once the chicken has browned on both sides, add the white wine to the pan to deglaze (scrapping off the brown bits that have accumulated).
- Whisk in the mustard mixture and add the fresh thyme. Reduce heat and allow the sauce to simmer for about 5 more minutes until the chicken has reach 165˚F.
- If needed, thin sauce with 1 – 2 tablespoons water.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg