Creamy Honey Mustard Chicken

1 tbsp oil

500g chicken breast strips

200g button mushrooms, sliced

1 medium onion, thinly sliced

375ml campbell's real stock - chicken

1 tbsp wholegrain mustard

2 tsp borage honey

1 tbsp cornflour

200g green beans, sliced

1/3 cup sour cream

Heat oil in a large frying pan over medium heat. Add chicken, and cook for 5 minutes or until golden brown. Remove and set aside.

Add mushrooms, onion and 125ml (½ cup) campbell’s real stock and cook for 5 minutes stirring, until the stock has evaporated and vegetables have softened.

In a jug or bowl, combine remaining 1 cup of stock with mustard, honey and cornflour and whisk until combined. Add to mushrooms with the beans. Bring to the boil, stirring constantly. Reduce heat and cook for 5 minutes, stirring occasionally, until beans are just tender. Return chicken to pan and cook for 1 -2 minutes until heated and cooked through.

Stir in sour cream and serve.