Creamy Chicken with Crispy Bacon

Ingredients

Serves 1

• 1 rasher lean smoked back bacon
• 150g skinless chicken breast
• Salt and pepper
• 1 tsp olive oil
• 1 tsp butter
• 1 garlic clove, peeled and crushed
• 120ml chicken stock
• 40ml soured cream
• 2 tsp wholegrain mustard
• 100g new potatoes
• 70g green beans, trimmed

Method

Preheat the grill to a high heat. Lay the bacon on a non-stick tray then grill for 2-3 minutes on each side until crisp. Chop the bacon and set aside.

Meanwhile preheat a heavy-based frying pan over a 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 the oil then cook for 3 minutes on each side until golden. Set aside to rest.

Whilst 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.

Meanwhile reduce the pan heat slightly, add the butter to the pan then fry the garlic for a couple of minutes until soft. Add the stock, bring to the boil then simmer for 2-3 minutes until reduced slightly. Remove from the heat then stir in the soured cream and mustard.

Lay the chicken on a plate, pour over the mustard sauce and top with the crispy bacon. Serve with new potatoes and green beans.

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