Step 1

Heat oil in large frying pan and cook chicken until golden brown. Remove and set aside.

Step 2

Add mushrooms and onion to pan with ½ a cup of the chicken stock.

Step 3

Cook for 5 minutes stirring until the stock reduces and the vegetables have softened.

Step 4

In a bowl, mix remaining stock, mustard, honey and cornflour. Whisk until combined.

Step 5

Add to mushrooms with the beans.

Step 6

Bring to the boil stirring constantly. Reduce heat and cook further 5 minutes or until the beans are tender.

Step 7

Return chicken to pan and heat through.

Step 8

Stir in sour cream and serve.