Homestyle Chicken & Bacon-Loaded Gravy

• Once veggies are done, transfer to a bowl. Season with salt and pepper to taste and cover to keep warm.
• Drain potato and return to saucepan. Add the milk, butter (for the mash) and a pinch of salt. 
• Mash until smooth and cover to keep warm.

• While veggies are cooking, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. 
• In a medium bowl, combine chicken steaks, savoury seasoning, a drizzle of olive oil and  a pinch of salt. 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• Cook chicken steaks until cooked through,  3-5 minutes each side (cook in batches if your pan is getting crowded). 
• Transfer to a plate and cover to keep warm. 

TIP: The chicken is cooked when it is no longer  pink inside. 

• Re-boil the kettle.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. 
• Cook diced bacon, breaking up with a spoon, until golden, 6-7 minutes. 
• While the bacon is cooking, in a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute. 
• Remove pan from heat, then add gravy, the butter (for the sauce) and any resting chicken juices, stirring, until combined.