Meanwhile, heat the oil in a sauté pan over a medium high heat. Season the chicken with salt and pepper. Fry the chicken with the bacon over for 3–4 minutes on each side until just cooked through and the bacon crisping up.
Add the butter and garlic directly to the pan and cook for an additional minute. Once melted, add the wine and reduce a little. Stir through the mustard, honey, hot sauce, capers, cream, reduce this for about a minute or two until the cooked potatoes and beans get stirred through. Stir and let it reduce to a thickened sauce, about 2-3 minutes.