1 small onion, finely chopped
1 garlic clove, crushed
2 x 125g/4oz boneless, skinless chicken breasts
2 tbsp dry white vermouth
150ml/¼ pint/scant ⅔ cup hot chicken stock
75g/3oz/⅔ cup fresh shelled peas (or frozen)
2 tbsp half-fat crème fraîche
1 small bunch of fresh mint, finely chopped
salt and ground black pepper
1 Cook the onion and garlic for 2–3 minutes over a medium heat in a frying pan sprayed lightly with oil. Add the chicken breasts and cook for 4 minutes each side or until golden.
2 Pour in the vermouth and let it bubble a little, then add the hot stock and simmer over a low heat for 10 minutes, turning the chicken halfway through.
3 Add the peas and simmer gently for 5 minutes or until tender. If the chicken is cooked through, stir in the crème fraîche and chopped mint. Heat through gently and season to taste.
4 Serve the hot chicken in the sauce with seasonal green vegetables or baby carrots.