1/2 lb. bacon, cut into quarter strips
3-4 lbs. boneless chicken breasts
1/2 lb. sm. mushrooms
1 (14 1/2 oz.) can beef broth
1 c. Cabernet Sauvignon
2 tbsp. Dijon mustard
1 tbsp. cornstarch
1 tbsp. water
1 lb. onions, cut in quarters

In a Dutch oven over medium heat, cook bacon until very crisp. Remove from pan and set aside. Add chicken and onions to the bacon fat and cook until browned, about 20 minutes.

Remove chicken and onions from pan. Add mushrooms and brown, then remove from pan. Pour the beef broth into the pan and boil until the liquid is reduced to 1 cup. Stir in the wine and mustard. Blend well. Add chicken, bacon, mushrooms and onions. Cook covered on medium-low heat until chicken is done.

Remove everything to a serving dish and keep warm. Degrease pan if necessary. Blend cornstarch and water and add to sauce, stirring until thickened. Pour over all and serve.