Cook the bacon in a skillet over medium-high heat for 3 to 4 minutes on each side.
6 slices of bacon
Remove bacon and reserve some of the fat in the pan for cooking.
Add the chicken to the pan, cook through, about 4 to 5 minutes per side; then set aside.
2 lbs. chicken breasts
Sauté the mushrooms and leeks until soft, about 4 to 5 minutes.
1 leek, 12 oz. mushrooms
Pour in the chicken stock, scraping the bottom of the pan, and mixing well all of the brown bits.
¼ cup chicken stock
Crumble the bacon and add to the vegetable mixture.
Pour in the coconut milk, and stir everything.
1 cup coconut milk
Add the chicken back to the pan, and season with sea salt, black pepper, and paprika.
½ tsp. paprika, Sea salt and freshly ground black pepper
Drizzle the Dijon mustard, whisk until well combined, and let simmer for 8-10 minutes.
3 tbsp. Dijon mustard