01
Place the chicken breasts on a chopping board and use a rolling pin to flatten them slightly – so they’re about 2cm thick.
02
Season the chicken breasts with salt, pepper, and paprika. Put to one side.
03
Heat the oil in a large frying pan over a medium heat, then add the bacon, and cook, turning once, until crispy. This should take about 5 minutes.
04
Remove the bacon from the pan, then slice the bacon into thin strips.
05
Increase the heat of the frying pan to medium-high and place the chicken in the frying pan, to fry in the leftover bacon fat.
06
Fry for 4-5 minutes, until golden on one side, then turn the chicken over and move to one side of the pan.
07
Add the onion and garlic to the space in the pan and cook for 3-4 minutes, stirring often, until the onion starts to soften.
08
Stir in the Dijon mustard, then pour in the stock and cream.
09
Stir together, then arrange the chicken in the pan evenly.
10
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.
11
Stir in the parmesan, then turn off the heat.
12
Serve topped with chopped bacon and pecans. I like to serve mine with boiled new potatoes, sprinkled with some chopped fresh herbs.
