Ingredients:

750 ml cold water

50 g salt

4 chicken breasts, skin off, trimmed

4 rashers smoked bacon

250 ml chicken stock

250 ml cream

250 ml white wine

oil

2 Tbsp grain mustard                             

salt & pepper

Method:

1. Dissolve the salt in the water. Add the trimmed, skinless chicken breasts. Cover and refrigerate for 3 hours.

2. After three hours remove the breasts from the brine. Dry the breasts. Discard the brine. Wrap each breast in a rasher of smoked bacon.

3. Bake breasts in a hot oven (200 deg C), in a heated shallow saute pan, with a little oil, for approximately 12-15 minutes, until done.

4. Remove the breasts from the oven and the pan. Set them aside to rest.

5. Remove any fat from the pan. Heat the pan on the stove top.

6. Add the stock and wine to the heated pan. Stir to incorporate any sediments from the pan.

7. Add the cream. Reduce until the sauce thickens, but you have enough for your four breasts.

8. Remove from heat. Strain the sauce. Add the grain mustard. Do not re-boil.

NOTE:  Adding salt to this dish is a FINAL STEP. Remember the meat has been brined, and the smoked bacon is salty.

Assembly:

1. Plate the rested chicken.

2. Spoon over the prepared sauce.

3. Serve with your vegetable choice.

4. Eat and enjoy!

NOTE: Any juices coming out of the resting chicken should be added to your prepared   

            sauce. Doing this will add extra flavour.