Chop the chicken breast mini fillets into bite-sized chunks. Warm a deep frying pan or a shallow casserole dish on a medium-high heat for 2 mins, then add 1 tbsp olive oil and the chicken. Fry for 5-6 mins, turning once or twice, till the chicken is browned all over.

While the chicken fries, peel and finely chop the onion. Tear any large mushrooms in half. Peel and grate or crush the garlic. Fill and boil your kettle.

Add the onion and mushrooms to the chicken with a pinch of salt and pepper. Fry for 5 mins, stirring now and then, till the veg have picked up a little colour and started to soften.

While the veg fry, crumble the stock cube into a heatproof jug. Stir in 250ml boiling water to dissolve it.

Stir the garlic and 1 tbsp Dijon mustard into the pan. Pour in the stock, pop on a lid (or use a baking tray) and bring to the boil. When the pan is bubbling, turn the heat down and let the chicken and veg simmer for 10 mins.

While the chicken cooks, rinse the rice under cold water, then tip it into a small pan. Pour in 300ml boiling water and add a pinch of salt. Pop a lid on the pan, bring to the boil, then turn the heat right down and gently simmer for 8 mins till the rice has absorbed all the water. Take the pan off the heat and let it sit, lid on, for 5 mins to finish cooking the rice.

Trim the woody ends off the French beans. Add the beans to the chicken and simmer, without the lid, for 4-5 mins. The chicken should be cooked through (there will be no pink if you slice into a piece) and the veg just tender.

Take the dish off the heat and stir in half the pot of crème fraîche. Taste and add a pinch more salt or pepper if you think it needs it.

Fluff the rice and divide it between a couple of warm plates or bowls. Ladle over the creamy chicken and veg and serve.