4 Chicken Breasts
Salt and Pepper
3 Bacon rashers, chopped
1 Tablespoon Plain flour
2 Cups Chicken stock
2 teaspoons Dijon mustard
1/2 Cup White wine
500g Potatoes, diced
2 teaspoons Thyme leaves
200g Green beans, trimmed
Heat an oiled, non stick frying pan over a medium heat. Add chicken, cook until lightly golden on both sides. Remove from pan.
Add bacon to the same pan and cook until lightly brown.
Meanwhile, blend flour with 1/2 cup of the stock in a medium jug until smooth, then stir in the remaining stock and mustard.
Add wine to bacon in the pan. Bring to the boil. Add potatoes and stock mixture and simmer covered for 10mins or until potatoes are just tender. Return the chicken to the pan and cook for another 10mins or until chicken is cooked through and potatoes are tender.
Serve chicken with steamed greens.
Note: If your sauce is getting a little too thick just add some more water.