PREPARATION

In a large, shallow dish, combine the honey, mustard, garlic, oil and salt to taste (not too much salt if serving with bacon as the bacon will add a salty flavour when served). Coat chicken evenly in the sauce. Set aside.

Heat a nonstick pan (or skillet) over medium heat. Fry bacon until crispy; transfer to a plate.

To the same pan, sear turkey fillets on each side in the oil left over from the bacon until just beginning to brown (about 3 minutes per side). You don’t need to cook them completely through as they will be finished in the sauce. Take them out and put for a while aside. You can cut them in chunks or slices if you like – I sliced them. Add any remaining honey mustard sauce into the pan along with the sour cream. Bring to a simmer while stirring occasionally to mix the favours through the sauce (about 3 minutes). Add the bacon and turkey slices back into the pan, coat with the sauce and continue to cook until the meat is cooked through. Garnish with chopped parsley.

Serve over rice with raisins, pasta, or mashed potatoes.