Step 1

Heat oil in a large frying pan over medium-high heat. Add chicken. Cook, stirring, for 5 minutes or until golden. Transfer to a plate.

Step 2

Add onion and bacon to pan. Cook, stirring, for 3 to 4 minutes or until onion has softened. Add mushroom. Cook, stirring for 2 minutes or until mushroom has started to soften. Stir in flour and mustard. Cook, stirring, for 2 minutes. Gradually stir in stock. Bring to the boil. Return chicken to pan. Cover. Reduce heat to low. Simmer for 15 minutes or until chicken is cooked through.

Step 3

Add cream. Season with salt and pepper. Cook, without boiling, for 3 minutes or until heated through. Stir in parsley. Serve.