Crafts and Life

1 tbs essential Waitrose vegetable oil
2 essential Waitrose British Chicken Breast Fillets, thinly sliced
2 essential Waitrose carrots, cut into thin matchsticks
1 essential Waitrose Leek, thinly sliced
1 tbs chopped fresh thyme
100g frozen essential Waitrose Garden Peas, defrosted
1 litre chicken stock
170 ml tub essential Waitrose Single Cream

Heat the oil in a large saucepan and fry the chicken for 3 minutes.

Add the carrot, leek and thyme and cook, covered for 5 minutes.

Add the peas and stock, cover and simmer for 3-4 minutes.  Make sure the chicken is cooked through eith no pink meat.  Off the heat, stir in the cream and serve with crusty bread.

Serves 4 – taken from Waitrose Weekend