Make incision into chicken and stuff with sausagemeat. Season the meat. Heat a pan, add the butter and seal off the meat. Add the diced bacon and brown. Place the breast on a greased square of foil, scatter with the bacon, squeeze over the lemon juice, scatter the chopped tarragon, thyme and parsley. Pour over a little of the cooking fat, seal the parcels and place into the oven for 15-20 minutes then remove and rest in a warm place for 5 minutes. To the pan add the vegetables and cook off. Add the flour, the tomato puree then the stock. Add the mushrooms and reduce the sauce. To serve: Remove the foil and slice the breasts. Drizzle the mushroom sauce on to the plate and place the chicken on. Serve with a couple of boiled potatoes. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (1039g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 92 (35%)|
|Amt Per Serving||% DV|
|Total Fat 10.2g||14 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 25.9mg||8 %|
|Sodium 893.2mg||31 %|
|Potassium 687.7mg||18 %|
|Total Carbohydrate 25.4g||7 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 25.2g|
|Protein 15.9g||23 %|
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Calories per serving: 261
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