Creamy Chicken Dijon

Place the chicken breasts on a chopping board and use a rolling pin to flatten them slightly – so they’re about 2cm thick.

Season the chicken breasts with the salt, pepper and paprika and set aside.

Heat the sunflower oil in a large frying pan over a medium heat and cook the bacon, turning once, until crispy. This should take about 5 minutes.

Remove the bacon from the pan, then slice into small pieces.

Place the frying pan over a medium-high heat and fry the chicken in the leftover bacon fat until golden on one side (4–5 minutes), then turn the chicken over and move to one side of the pan.

Add the onion and garlic tothe space in the pan and cook for 3-4 minutes, stirring often, until the onion starts to soften.

Stir in the dijon mustard, then pour in the stock and cream and stir again.

Move the chicken back into the centre of the pan and coat in the sauce.

Bring the sauce to the boil, then add the kale and simmer gently for 10 minutes, until the chicken is cooked through, and the sauce has thickened.

Stir in the parmesan, then turn off the heat.

Scatter over the chopped bacon and pecans.

I like to serve mine with boiled new potatoes, sprinkled with some fresh chopped herbs. Tip: I sometimes like to swap out the kale for spinach (but add this only for the final 2 minutes of cooking), or alternatively, top with a big handful of fresh pea shoots just before serving.