4 chicken breasts (sliced medium thick)
2 tbsp olive oil
100g unsalted butter
100ml brown chicken stock
200g podded broad beans
500g thin asparagus
200g podded peas
- Heat the oil in a frypan and brown the chicken well. Transfer to a plate with kitchen towel.
- Cook the broad beans in simmering, salted water for 5 mins, then remove. Cook the asparagus and peas for 5 mins while you peel the broad beans, discarding skins.
- Place the frying pan back on bring to a high heat, add butter, and just as it’s melting, add the chicken stock, reduce to an emulsion, then add the chicken, broad beans, peas and asparagus. Toss and serve hot, garnished with mint.