Creamy Bacon and Leek Chicken

Creamy Bacon and Leek Chicken is a one-pan meal that you will love! It is pure comfort food, a dish to enjoy after a busy day, and a recipe you'll find yourself turning to often. We first cook chicken tenderloins in a frying pan, then nestle them in a flavour-filled creamy sauce with buttery leeks and smoky bacon. It is a weeknight winner; a dish that you can have on the table in 40 minutes with a perfect combination of flavours and textures. It is certain to become a family favourite.

• 500 g (1.1 lb) chicken tenderloins
• 40 g (¼ cup) all-purpose/plain flour - use gluten-free if needed
• 2 teaspoon dried oregano
• ¼ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 2 teaspoon extra virgin olive oil - more if needed

• 200 g (7 oz) streaky bacon - diced
• 1 large leek - trimmed, cut in half and then finely sliced into half-moons
• 2 large garlic cloves - finely chopped
• 1 teaspoon fresh rosemary - finely chopped
• 310 ml (1 ¼ cups) heavy whipping/thickened cream
• 3 tablespoon flat-leaf parsley - finely chopped
• sea salt and freshly ground black pepper - to taste