Creamy Mushroom Chicken

Cook the potato in the boiling water for 5 minutes. Place a steamer basket on top of the saucepan and add the carrot. Cover with a lid and steam until the carrot has softened, 4 minutes. Add the green beans to the carrot and continue cooking until the veggies are tender, and the potato can be easily pierced with a knife, 6 minutes. Transfer the carrot and beans to a bowl and season with salt and pepper. Drain the potato and return to the saucepan. Cover to keep warm.

While the potato is cooking, place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Season the chicken steaks and add to the hot pan. Cook until cooked through, 2-4 minutes each side (depending on the thickness). Transfer to a plate to rest.

TIP: The chicken is cooked when it's no longer pink inside.

Return the frying pan to a high heat with a drizzle of olive oil. Cook the sliced mushrooms and diced bacon, breaking up with a spoon, until well browned, 5-6 minutes. Reduce the heat to medium-low and add the garlic. Cook, stirring, until fragrant, 1 minute. Add the light thickened cream, vegetable stock powder and any chicken resting juices and stir to combine. Simmer until slightly reduced, 3-4 minutes. Season with salt.

Add the milk, salt, butter and a pinch of pepper to the potato. Mash until smooth.