Season the chicken breasts with a bit of salt and pepper. Heat 1 tsp olive oil in a large non-stick pan over medium heat. Add the bacon and fry for 3–4 minutes until just crisp. Set aside on a plate.

In the same pan sear the chicken for 3–4 minutes each side until golden or until 74C and cooked through. Remove and rest with the bacon.

Cook the shallot for a couple of minutes, then add the garlic and mushrooms. Cook for about 5–7 minutes until the mushrooms are nicely browned and any liquid is mostly gone.

Pour in the stock and thyme, let it bubble for 2–3 minutes. Take the pan off the heat, stir in the crème fraiche, cornflour and mustard. Keep the heat low and avoid boiling or the crème fraiche will curdle. Return the chicken and bacon to the pan, coat it all in that creamy goodness, season to taste, and serve.