Ingredients

• 2 chicken breasts
• Garlic oil
• Rosemary
• 300ml chicken stock
• Large tin green giant sweetcorn
• Approx 200g fine green beans
• 1 tablespoon low fat crème fraiche
• 1 generous teaspoon wholegrain mustard
• Small bunch trimmed spring onions

Method

1. Heat a frying pan with a little garlic oil in the bottom. Use a meat tenderiser to flatten the chicken breasts. Sprinkle over some dried rosemary and a little pepper. Place in the pan and turn occasionally.
2. Bring 300ml chicken stock (made using one stock cube) to the boil. Trim the green beans into thirds (roughly bite-sized). Add to the stock and cook for a few minutes. Drain excess water from the tin of sweetcorn and then add this as well.
3. Preheat the oven. Once the green beans are tender, remove the beans and corn using a slotted spoon and dish onto plates. Put the plates in the oven to stay warm.
4. Add the crème fraiche and mustard to the remaining stock, and leave to simmer for a few minutes until it has thickened slightly. Prepare the spring onions – slice thinly and add to the sauce. Cook for another minute.
5. Take the vegetables out of the warm oven. Place the golden chicken breasts on top, then spoon over the sauce.