Beat out chicken breasts into flat escalopes, dust lightly with seasoned flour and fry in a little olive oil mixed with a knob of butter
until nicely browned on both sides and fully cooked. Meanwhile, add a small glass of dry white wine (or dry vermouth) to a pan and reduce by half.
Stir in 100ml double cream and 2-3 Tbs grain mustard, season with a little sea salt and freshly-ground black pepper and simmer until thickened.
For the warm bean salad, fry a chopped red onion until starting to soften, then add halved cherry tomatoes and a drained tin of haricot beans.
Add a squeeze of lemon juice and cook gently for a couple of minutes, until the tomatoes start to soften, then garnish with some mixed herbs
such as basil, dill and parsley. Serve alongside the chicken escalopes, napped with the mustard sauce.