CHICKEN WITH LETTUCE AND BACON

 

CHICKEN WITH LETTUCE AND BACON

Serves 4

1.5 Syns per serving

4 skinless chicken breasts
1 tbsp. oil - 6 Syns
4 thick smoked back bacon rashers, all visible fat removed
Bunch of spring onions, sliced
2 cloves of garlic, crushed
450ml hot chicken stock
200g frozen peas
2 Little Gem lettuces

Season the chicken breasts.
Heat the oil in a large frying pan, over a medium/high heat.
Cook the chicken for five minutes, then turn the heat down and continue to cook for 20 minutes, turning over occasionally.
Remove the chicken and keep warm. Drain some of the oil from the pan if there looks too much.
Cut the bacon into small pieces and fry until it begins to colour. Turn the heat right down and add the spring onions, cooking for 2 minutes.
Add the garlic. Stir for one minute, before adding the hot stock.
Bring to the boil, scraping any bits from the bottom of the pan. Cook for a few minutes until the sauce begins to thicken slightly, then add the peas, chopped up lettuce and the chicken breasts.
Return to the boil and simmer, until the peas are cooked and the chicken is piping hot.

Although the idea of cooking lettuce might sound a bit weird (as I did, at first), this recipe is really tasty.