Cut the fillets, bacon and pickles into strips about 1/2″ (1 cm) thick. Pour olive oil in a deep pan and braise the fillet strips until golden. Season with salt and pepper.
Take the chicken fillet strips out, add the bacon, braise briefly and add the pickles. Cook until the bacon turns golden. Pour in the wine and stir. Wait a few min. for the alcohol to evaporate.
Add the cream and mustard, stir and return the pieces of chicken. Finally, add the processed cheese, season and stir. Cook about another 5 min. until the sauce thickens.