2 tbsp olive oil
4 chicken breasts, halved
2 garlic cloves, crushed
1 cup white wine
150g green beans, trimmed or frozen
1/2 cup cream
1 cup frozen peas
Salt and freshly ground black pepper
1. Heat the oil in a large frying pan and brown the chicken for 3 to 4 minutes on each side. Add the garlic and wine, bring to the boil and simmer for 5 to 7 minutes until chicken is cooked through.
2. Remove chicken from the pan and keep warm on a plate. Add green beans and cream and boil for 2 minutes. Add peas and boil for a further 1 minute.
3. Return chicken to the pan, season well and add a squeeze of lemon juice.
4. Serve with steamed rice.