Chicken bacon and loads of mushrooms are a match made in heaven gently immersed in a delicious savoury creamy sauce served with fluffy boiled rice and crisp vegetables.

Serves 4.

2 onions, finely chopped

1tsp lazy garlic

4 large chicken breasts, trimmed and cut into bite sized pieces

8 rashers of unsmoked lean back bacon, chopped

600g button mushrooms, sliced

200g plain quark

200ml chicken stock

1tsp wholegrain mustard

Salt and freshly ground black pepper

1tbs cornflour, mixed with 2 tbs of water to make a smooth paste

Small bunch fresh parsley, finely chopped

Method

Place a non- stick frying pan over a medium heat.

Add the onions, garlic and 2tbs of water and cook for 5 minutes.

Add the chicken pieces, bacon and mushrooms and cook for another 20 minutes stirring often and add a dash more water if needed.

Mix the mustard, stock, quark salt and pepper and whisk to make a smooth paste.

Add the mustard sauce to the chicken bacon and mushrooms and stir well and reduce the heat to low.

Add the cornflour mixture to thicken the sauce, stir to avoid any lumps, cook gently for another 10 minutes until thoroughly cooked.

Serve scattered with fresh parsley, fluffy boiled rice and crisp vegetables.