This seems to have just about every ingredient from your spring garden! It’s light and bright - and so quick to make. I know that when I come home from The Den, super late and hungry, that I’ll still be able to prepare this dinner - fresh!
Heat a little coconut oil or olive oil in a pot or deep pan. Throw in the diced shallot and crushed garlic, mix and then add the chicken breasts. Cook for 6-minutes on each side. Add the chicken stock then gently simmer for around 10-minutes. Pop in the peas, broccoli florets, shredded spring greens and sliced spring onions and cook until the chicken is cooked through. Add the creme fraiche along with the finely chopped fresh mint, mix well and simmer until the sauce begins to thicken a little.