Creamy Chicken & Mushroom Stroganoff

• Meanwhile, finely chop garlic and brown onion. Trim green beans.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook green beans until tender, 5-6 minutes. • Add half the garlic and cook until fragrant, 1 minute. Season with salt and pepper, transfer to a bowl and cover to keep warm.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. Transfer to a bowl. • Wipe out the frying pan, then return to high heat with a generous drizzle of olive oil. Cook sliced mushrooms until browned, 3-4 minutes. • Add onion and cook until tender, 4-5 minutes.

• Add tomato paste, garlic & herb seasoning, remaining garlic and remaining butter and cook until fragrant, 1-2 minutes. • Add cooked chicken, light cooking cream, vegetable stock powder, Dijon mustard and the water, and cook until slightly thickened, 2-3 minutes. Season to taste.