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.

In a large skillet, cook chopped turkey bacon on medium-high heat. Remove to a plate, add chopped onion to the skillet and cook until softened. Remove to the same plate, with turkey bacon.

Spray olive oil to a hot skillet. Cook chicken breast (with mustard paste on it), on medium heat, about 2 minutes on each side. Remove chicken to a plate (nope it's not done cooking yet!)

To the same skillet, add 1 and 1/2 cups chicken broth, bring to boil, scraping the bottom of the pan. Add back turkey 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.