Summer brings a fresh crop of peas. Try them in a delicious Chicken with Peas and Bacon lunch with a side of plain rice. Fresh or frozen, peas are great!
300 g chicken breasts
3 strips of smoked bacon
2 cloves garlic
150 ml chicken stock
1 cup peas (fresh or frozen)
1 tbs sourcream
salt, pepper to taste
1 tbs oil
Wash and dry your chicken breasts with paper towels. Season lightly with salt and pepper.
Peel onion and garlic cloves and slice both finely. Chop smoked bacon strips.
Heat a pan on medium heat, then add a spoon of oil and lightly fry your bacon bits, then remove and set aside on a plate.
Place chicken breasts into the pan and fry on each side for about 4 minutes, then remove from pan and set aside.
Put sliced onion into the pan and stir-fry until translucent. Then, add garlic and stir while frying for another minute. Pour chicken stock over the onions and place back in the chicken breasts and bacon bits. Place a lid over the pan and cook on medium heat for about 15 minutes.
Then, add peas to the pan and cook for another couple of minutes, just enough for the peas to soften. Remove pan from heat and stir in a spoon of sourcream and, if needed, season to taste with salt and pepper. Serve with plain rice.