Chicken in White Sauce

1tbsp olive oil
1tsp ready-prepared garlic (the lazy stuff!)
1 onion, diced
4 skinless chicken breasts, diced
295g can condensed low-fat chicken soup
200g can creamed mushrooms
200g can sweet corn, drained
1tbsp fresh mixed herbs, chopped, freshly ground black pepper
1tsp wholegrain mustard
(optional)
1. Heat the oil in a non-stick frying pan and fry the garlic and onion for 5 minutes until softened.
2. Add the chicken to the pan and cook for 5 minutes until brown. Next, add the soup. Half fill the empty can with boiling water and add to the pan, together with the creamed mushrooms, sweet corn and mixed herbs. Season with black pepper and simmer for about 20 minutes, stirring regularly.
3. Just before serving, stir in the wholegrain mustard if you fancy using it. This adds a more tangy taste. Serve with boiled rice and vegetables.