Creamy Summery Chicken
Ingredients
- 4 chicken breasts butterflied
- 1 tbsp rapeseed oil
- 100 g pancetta or smoked bacon lardons
- 2 leek slices
- 4 shallots sliced
- 2 cloves garlic finely chopped
- 300 ml cream
- 100 g peas
- 80 g spinach
- Mash potato to serve, optional
- Salt and pepper
Method
- Heat a saucepan over medium heat and drizzle the oil.
- Add the chicken and Season with salt and pepper. Sear the chicken to colour for 2 minutes on each side.
- Add the bacon, shallots and leeks and continue to cook for a further 2 minutes until lightly coloured and stir in the garlic.
- Cook for a further 30 seconds and deglaze with the cream. Add the peas, and spinach and Stir, once to combine into the sauce. Simmer for a further rminute or so and check that the chicken filets are cooked through.
- Remove from the heat and check the seasoning. Serve while hot with your favourite side of salad leaves or mash potatoes.
