Servings: 2

2 chicken breasts, 2 chicken breasts,
4 teasp olive oil, 4 teasp olive oil,
1 onion diced, 1 onion diced,
3 cloves of garlic chopped, 3 cloves of garlic chopped,
2 bacon medallions chopped 2 bacon medallions chopped
8 oz. mushrooms halved and sliced; 8 oz. mushrooms halved and sliced;
1chicken oxo dissolved in 200ml  water with 2 teasp Dijon mustard 1chicken oxo dissolved in 200ml  water with 2 teasp Dijon mustard
s&p, 1/2 tin chopped tomatoes s&p, ½ tin chopped tomatoes
1 tbs tom. puree 1 tbs tom. puree
I sprig of rosemary (leaves stripped). I sprig of rosemary (leaves stripped).
Basil leaves to serve Basil leaves to serve
I pkt wholemeal brown rice (frozen from Asda). I pkt wholemeal brown rice (frozen from Asda).

Slice chicken breast across the length and brown on both sides, remove from pan. Add onions, garlic, mushrooms, bacon and rosemary leaves to pan and cook until softened. Add stock, Dijon mustard, s&p to pan and cook until soft, add ½ tin chopped tomatoes  &  tom. puree. Return chicken breast to pan and cook for a further  10 mins  until all combined and cooked. Serve with brown rice and decorated with basil leaves.  Free on NC