Saturday Morning With Jack Tame

This one pan wonder of a dish is perfect to serve a group – it’s full of fresh flavours but is creamy and comforting too.   Serves 4-6     Ingredients  3-4 free-range boneless skinless chicken breasts   Salt and pepper to season   1 tablespoon olive oil  2 tablespoons butter  1 leek or onion, finely sliced or diced  1 cup chicken stock  2 tablespoons lemon juice  3 garlic cloves, minced  ½ teaspoon chilli flakes   ¼ cup cream  1 ½ cups peas   2 tablespoons chopped parsley    Method  1. Remove tenderloin from chicken breasts. Slice each breast horizontally in half so you have two thinner pieces plus the tenderloin per breast. Sprinkle a pinch of salt and pepper on both sides of the chicken.   2. Heat oil in a large pan on a medium heat. Lightly brown chicken on both sides, about 2-3 minutes on each side. Remove the chicken to a plate. Add butter to the pan and add leeks or onions and cook gently until softened.    3. In a bowl mix stock, lemon juice, garlic and chilli flakes and pour this over leeks/onions. Br