Serves 4-6

4 -6 chicken breasts depending on no of serves you want

2tbsp oil

6 streaky rashers chopped

300g mushrooms of choice sliced (I love chestnut)

1 medium white onion peeled and sliced

1tsp chopped garlic

2tsp dried mixed herbs

1tbsp tomato puree

1can chopped tomatoes

250ml chicken stock

100ml cream

salt and pepper to season

2tbsp chopped flat parsley

Method

Add the chicken breasts to a pot, cover with boiling water and bring back to the boil, turn down to a gentle simmer and cook for 10 - 15 mins until cooked through. Remove from the water and slice and set aside, retaining the water as your stock

Meanwhile heat the oil, fry the mushrooms until golden both sides, remove and add the onion to the pan and fry until golden, add the garlic and fry, add the mixed herbs, puree, tomatoes and stock and mix well and bring to the boil, season well with salt and pepper. Cook until thickening slightly. Just before serving add in the chicken and cream, bring to a gentle boil and cook over a medium heat until the chicken is piping hot. Stir in the flat leaf parsley and serve with rice or mashed potato.