Instructions: 1. Place the chicken breast and two thirds of the marinade in a dish.

Ensure that the meat is evenly coated. Leave for about 30 minutes.

2. Cook the cabbage and the mashed potato following the instructions on the packets; set aside and keep warm.

3. Meanwhile, heat a frying pan, then add the oil. Take the chicken and fry for about seven minutes either side until the flesh is white. Leave to rest on a warm plate.

4. Put the remaining marinade in a small pan and boil rapidly until reduced by half. Add creme fraiche _ keeping back about one tablespoon _ and bring to a simmer for one minute, stirring all the time. Remove from the heat.

5. Mix the bacon pieces carefully into the mashed potato. Add the remainder of the creme fraiche.

6. To serve, put a generous portion of bacon mash and cabbage on each plate. Lay a chicken breast on top and pour the reduced sauce over it.

NOTES : A luxurious dish combining the sweet and sharp tastes of the marinade with creamy mashed potato and bacon.

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