Ingredients

• 4 rasher lean smoked back bacon
• 450g skinless chicken breast
• Salt and pepper
• 1 tsp olive oil
• 2 tsp butter
• 1 clove garlic, peeled and crushed
• 480ml chicken stock
• 150ml soured cream
• 4 tsp wholegrain mustard
• 400g new potatoes
• 200g green beans, trimmed

Method

1. Preheat the grill to a high heat. Lay the bacon on a non-stick tray and grill for 2-3 minutes on each side until crisp. Chop the bacon and set aside.
2. Meanwhile, preheat a heavy-based frying pan over high heat. Lay the chicken between two sheets of clingfilm, then bash with a rolling pin to flatten. Season with salt and pepper, drizzle with olive oil, then cook for 3 minutes on each side until golden. Set the chicken aside to rest.
3. While the chicken is resting, boil the potatoes for 8-10 minutes, adding the green beans for the final 3-4 minutes of cooking. Drain once the potatoes are tender and the beans are cooked.
4. Reduce the pan heat slightly, add the butter to the pan, then fry the garlic for a couple of minutes until soft. Add the chicken stock, bring to the boil, and simmer for 2-3 minutes until slightly reduced. Remove from heat.
5. Stir in the soured cream and wholegrain mustard to the pan. Serve the chicken with the potatoes and green beans, then pour the sauce over the top.