Sautéed chicken with Onions & Bacon in a Dijon / Herbes de Provence Sauce over Rice.
It was savory and simple. In the time it took the rice to cook, I was able to render the bacon and make it crispy, saute the onions, cook the chicken and make a light sauce with white wine, Dijon mustard and chicken broth. Mount the sauce with a little butter. Delish. I'm not sure I would change the dish, but before I give any further instructions I'll want to try it again.
Can bacon do no wrong?
OH...I think I want to do this over French lentils next time?!!! These lentils. And I'll keep the chicken in cutlet form. Lovely.