- Flour the chicken breasts: Put the flour into a shallow dish and season it well, then spread it out. Add the chicken breasts and turn them over to coat in the flour. Shake off the excess.
- Cook the chicken: Heat the oil in a large frying pan over a medium-high heat. Add the chicken breasts, reduce the heat to medium and cook for 2-3 minutes or until well browned and crisp underneath. Turn over and cook for 4-5 minutes to brown and crisp the other side. Reduce the heat again, if necessary, to prevent the breasts from browning too quickly. Press them gently with the back of a spatula occasionally to help them to brown evenly. Pierce the middle of one breast with the point of a knife to check that the meat is cooked and not pink.
- Cook the mushroom mixture: Transfer the chicken to a serving dish and keep warm. Add the bacon to the pan and cook, stirring, for 2 minutes or until the strips are cooked and the fat runs out. Add the mushrooms and continue to cook over a fairly high heat, stirring, for 2 minutes. Do not overcook them or they will become soggy.
- Add the blueberries: Make a little space in the middle of the pan, add the mustard and quickly stir it with the mushrooms and bacon for a few seconds until well mixed. Gently stir in the blueberries. Add the lemon juice, stir and immediately remove the pan from the heat before the blueberries begin to soften.
- Serve: Sprinkle in the parsley, then spoon the mushrooms and blueberries over the chicken without any more stirring. Serve immediately, garnished with lemon wedges for extra juice to sharpen the blueberries, and parsley, if you like.
If you like, crush some boiled new potatoes with a little chopped fresh parsley and seasoning, divide among the plates and serve the chicken on top.
*For chicken, use pheasant or duck breasts, or turkey breast portions. *Instead of using only chestnut mushrooms, use 300g mixed mushrooms, such as chestnut, shiitake and oyster, halved, quartered or sliced. *For blueberries, use halved seedless black or red grapes.