Chicken in Creamy Mushroom Sauce

Heat a light drizzle of olive oil in a frying pan over medium-high heat. Fry the chicken for 4 - 6 minutes on each side or until done. Finely chop the onion. Slice the mushrooms.

Discard the tips of the green beans and then cut into thirds. Heat a light drizzle of olive oil in a deep frying pan with a lid. Fry the green beans for 4 - 6 minutes over high heat, or until golden brown. Deglaze with a splash of water, then put the lid on and fry for another 4 - 5 minutes over medium-low heat (see Tip).

Tip: if you're cooking on gas, take the pan off the heat when you add the water.

Take the chicken out of the frying pan and set aside. Heat up the same frying pan and fry the onion, mushrooms, Italian herbs and remaining half of the Sicilian herbs for 3 - 4 minutes over medium-high heat.

Add the cream to the onions and mushrooms, then crumble in the stock cube (see pantry for amount). Bring to a boil, then turn the heat to medium and let the sauce reduce for 8 - 10 minutes. Once the sauce has thickened, put the chicken back in the pan to warm it up.