In Dutch oven, fry bacon, add minced onion, mushrooms and potatoes. Add butter, seasonings and water, and allow to cook about six minutes.
Add diced chicken, cook another six minutes, stirring occasionally.
In Separate bowl, combine chicken broth, apple cider vinegar, and mustard, pour over potatoes and chicken. Allow to cook seven more minutes.
Stir cornstarch into ¼ c water, pour over mixture, stir and allow sauce to thicken.