This is a great low-fat way to cook chicken.
425 ml (15 fl oz) chicken stock
2 skinless, boneless chicken breasts
2 small lettuces or baby cabbages, halved, trimmed, washed and drained
110 gr (4 oz) peas
6 spring onions, trimmed and chopped
1 tbsp chopped fresh tarragon
salt and freshly ground black pepper
Bring the stock to the boil in a medium-sized pan, Season, add the chicken breasts, cover the pan and reduce the heat to a gentle simmer. Cook for 5 minutes. Add lettuces or baby cabbages, peas and spring onions and continue to cook for a further 4 minutes. Add the chopped tarragon. Remove the chicken from the pan, slice and arrange in warmed diches. Spoon over the vegetables and the stock, and serve immediately.