Step 1

Brush or spray a large non-stick frying pan with a little oil, add the chicken pieces and season with freshly ground black pepper. Fry for 3–5 minutes over a high heat, turning once or twice until lightly browned on both sides and just cooked through. Transfer to a plate.

Step 2

Return the pan to the heat and brush or spray with a little more oil. Add the onion, bacon and mushrooms and fry over a high heat for about 5 minutes, or until lightly browned.

Step 3

Sprinkle over the flour and garlic powder (or crushed garlic) and stir well. Gradually add the stock, a little at a time, stirring constantly. Return the chicken to the pan and simmer for 3 minutes, or until the sauce is thickened, stirring.

Step 4

Reduce the heat, stir in the crème fraîche and heat through for a few seconds until bubbling. Serve with lots of vegetables and small portions or freshly cooked rice or potatoes.