Heat oil in a non stick frypan over medium high heat and brown chicken for 1 minute on each side. Remove to a plate, cover with foil and keep warm. Drain half the oil from the frypan.
Add bacon and shallots to the same frypan and cook for 4-5 minutes or until golden, stirring occasionally. Add wine and thyme and cook until reduced by half.
Reduce heat and stir in Providore Series Pesto. Return chicken to frypan, cover with a lid and simmer for 10 minutes or until cooked.
Stir in cream and reheat gently. Serve with creamy mashed potato and steamed green beans. Garnish with fresh thyme sprigs.
Use chicken thigh fillets and an alternative to chicken tenderloins. Simply increase the cooking time in step 3 by 10 minutes.