In a large frying pan, dry-fry the bacon over a medium heat for 3 mins until the fat is released and the bacon is golden. Transfer the bacon to a small bowl, leaving the fat in the pan. Add the chicken and brown for 4 mins each side.
Push the chicken to one side of the pan and pour in the chicken stock, return the bacon to the pan, cover and simmer for 15 mins.
Increase heat under the pan. Tip the chives, garlic oil, green beans and lettuce into the sauce and cook for 4 mins, covered, until the beans are tender and the lettuce has just wilted. Check chicken is cooked through. Stir in the lactose free cream just before serving.