Recipe - Pot Bellied Chicken

2 tablespoon Olive oil
4 small Chicken breasts; boned and
skinned
3 tablespoon Wholegrain mustard
1 tablespoon Runny honey
12 Rashers bacon; smoked,
rindless
; and streaky
150 ml White wine
250 g Petit pois
One half Lemon; juice of
1 bn Tarragon; roughly chopped
300 ml Double cream
Salt and freshly ground
black pepper

Combine the mustard with the honey to form a paste. Spread each chicken
breast with the mustard paste and wrap each in 3 rashers of the bacon.

Heat the oil in a large non stick shallow pan or frying pan, add the
wrapped chicken and fry for 5 to 7 minutes each side, until well browned.
Pour in the white wine, add the petit pois, lemon juice and cream and
scatter in the tarragon. Season well.

Bring to the boil, cover and simmer for a further 8 to 10 minutes or until
the chicken is cooked. Serve at once.

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