Dust the chicken with well seasoned flour. Fry the bacon in margerine and transfer to casserole dish.

In the same frying pan as the bacon, fry the chicken breasts until golden brown then transfer to the casserole.

Fry the mushrooms and onion until soft, add the remains of the flour (stirring in to smooth), add the tomato paste, stock, wine seasoning and herbs.

Bring to the boil and cook until thickened. Pour over the chicken in the casserole.

Cook in oven at 150?C/300F for 1? to 2 hours

Serve with boiled potatoes and a selection of boiled vegetables.