In a large skillet, cook the bacon until crisp.
Using a slotted spoon, remove bacon to paper
towels to drain, reserving 2 Tbsp drippings.
In the drippings, cook the chicken, onion and
mushrooms until the chicken is no longer pink.
Add garlic, cook 1 minute longer.
Add the broth, salt, paprika, pepper and bacon.
Cover and simmer for minutes.