WIN 1 OF 10 $50 PREZZY® CARDS
Preparation Time: 15
Cooking Time: 25
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.
Add mushrooms, onion and 125mL (½ cup) Campbell’s Real Stock and cook for 5 minutes stirring, until the stock has evaporated and vegetables have softened.
In a jug or bowl, combine remaining 1 cup of 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.
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