One pan creamy chicken, bacon & pumpkin

Heat 1 tablespoon of the oil in a large deep-sided frying pan over medium heat. Add bacon and cook for 6-8 minutes, stirring occasionally, or until crisp. Remove with a slotted spoon and set aside.

Dust chicken in seasoned flour. Increase heat to high. Add another tablespoon of oil to the pan, cook chicken for 5 minutes each side or until golden; remove from pan. Add the remaining oil to the pan, add the onion, garlic and pumpkin and cook stirring for 3-5 minutes, or until just starting to colour.

Add the cream, mustard, 1 ½ cups water and crumble in the stock cube. Bring to a simmer and cook, uncovered, for 8-10 minutes, or until pumpkin is tender.

Add balsamic and stir to combine. Return creamy chicken and cook for 1-2 minutes, or until heated through. Scatter with the cooked bacon and oregano leaves.

MASHED POTATO Meanwhile, place potatoes in a medium saucepan, cover with cold water. Bring to the boil, cook, uncovered, over medium heat, for 15 minutes or until potato is tender; drain then return to the saucepan and mash with a potato masher. Meanwhile, add the milk and butter to a separate pan, heat until the milk is hot and the butter has melted. Stir into the potato and, using a spatula or whisk, mix until smooth. Season with salt and freshly ground pepper.

Serve creamy chicken with mashed potato.