Place 2tbsp sunflower oil in a large frying pan and bring to a medium heat. Add the bacon to the pan and fry until lightly coloured. Add the leek and garlic and continue to saute for 2 minutes until the leek has softened but not coloured.
Add the white wine to the pan and cook out the alcohol for a minute or so. Then add the beans, chicken stock and thyme and simmer gently for 15 minutes until the bean mixture has started to thicken.
Meanwhile add the remaining 2tbsp of sunflower oil and the butter to another frying pan and bring to a medium heat. Season the chicken breasts and place in the pan, saute gently for approximately 20 minutes, turning occassionaly to ensure even colour and that the chicken is cooked through. Once cooked set aside to rest.
Once the beans have thickened check for seasoning and add the single cream and season with salt & pepper to taste. The amount of salt required will depend on the saltiness of the bacon used.
Serve the rested chicken on top of the smoked bacon and beans alongside some green beans or green salad.