Creamy Bacon and Mushroom Chicken

1. Heat half the oil in a large frying pan. Add onion, bacon and mushrooms. Cook, stirring occasionally, until onion is soft. Remove from pan.

2. Heat remaining oil in same frying pan. Add chicken. Cook for about 2 minutes on each side, or until browned. Return onion mixture to pan.

3. Add evaporated milk. Bring to boil. Simmer, covered, turning chicken halfway through, for about 10 minutes, or until chicken is cooked through.

4. Meanwhile, boil, steam or microwave beans and carrots separately until tender. Drain. Cover to keep warm.

5. Remove chicken from pan. Cover to keep warm. Stir in blended cornflour and water. Stir over heat until sauce boils and thickens. Season.

6. Serve chicken and sauce with beans and carrots.