Spring French Peas with Chicken Breast.

This is a take on the tradition french peas adding spring onion and wild garlic to replace the finely grated garlic and pearl onions.
It would also be great with a pigeon breast rather than chicken.
First heat an oven proof pan with a good knob of butter and cook your chicken breast skin side down until it starts to brown. Lower the heat and cook on for a few mins then transfer to a preheated oven.
In a little  butter cook some finely chopped smoked bacon until it starts to crisp.
add a couple of finely sliced spring onions, soften.
Add a couple of cups full of frozen peas and a little boiling water or stock (chicken or veg) simmer until the peas are half cooked.
Add finely sliced little gem lettuce and cook for a few mins.
A few mins before serving add the finely shredded wild garlic and mint leaves, cook for a few mins and serve.
If you use traditional garlic grate half a clove very finely into the peas about a minute before the end of cooking.