Creamy Mushroom Chicken

Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. In last 8 minutes of cook time, place a colander or steamer basket on top and add green beans and carrot. Cover and steam until carrot is tender, and potatoes can be easily pierced with a fork, 7-8 minutes. Transfer veggies to a bowl. Season, then cover to keep warm. Drain potatoes and return to 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 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 and chicken 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.