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.
