I just happened to have an old tin of Chestnut Purée and wanted to use it up. Here goes:

(1) In an oven proof pan/dish put some butter and olive oil! Place the chicken breasts skin down for five minutes and place in a med hot oven. For a further 5 minutes. Remove from pan and rest. Add a chopped shallot/small onion to the pan.
(2) Cut a couple of rashers of bacon into strips and add to the mix.
(3) Deglaze the pan with white wine and add some chicken stock. Reduce and then add a couple of table spoons of chestnut purée until smooth. Place the chicken breast on top and return to the oven for two minutes and serve with choice of garnish (pasta/potatoes and veg). Substitute the bacon with Serrano ham for more intense Mediterranean flavour.
Or, repeat method one and then
add chopped celery, chopped carrot and sliced wood mushrooms. (button will do!) Deglaze the pan with white and add some chicken stock. Reduce and then add a couple of table spoons of chestnut purée until smooth. Place the chicken breast on top and return to the oven for two minutes and serve with choice of garnish (pasta/potatoes and veg). y Voilá!