Creamy Honey Mustard Chicken

Ingredients
1 tbsp oil 500g chicken breast strips
200g button mushrooms, sliced
1 medium onion, thinly sliced
1 x 375ml pack Campbell's Real Stock - Chicken
1 tbsp wholegrain mustard
2 tsp honey
1 tbsp cornflour
200g green beans, sliced
1/3 cup sour cream

Method
1. 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.

2. Add mushrooms, onion and ½ cup Campbell’s Real Stock and cook for 5 minutes stirring, until the stock has evaporated and vegetables have softened.

3. In a jug or bowl, combine remaining 1 cup Campbell’s Real 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.