Ingredients
For the 'shaken' peas
25g/1oz butter
1 small onion, finely chopped
2 garlic cloves, crushed
2 tbsp horseradish cream
dash white wine
150ml/¼ pint double cream
½ butterhead lettuce, finely shredded
350g/12oz frozen peas
pinch caster sugar
salt and freshly ground black pepper
For the chicken
4 boneless chicken breasts
olive oil
salt and freshly ground black pepper
8 slices pancetta, grilled until crisp

Method
1. For the peas, melt the butter over a low heat, add the onion and garlic, and soften without allowing them to colour.
2. Stir in the horseradish, wine and cream and simmer for a few minutes.
3. Add the lettuce, peas and sugar. Stir and season with salt and freshly ground black pepper. Simmer for a few more minutes. Keep the peas warm while you prepare the chicken.
4. Brush the chicken fillets with olive oil, season and pan fry until cooked through - if you insert a skewer into the chicken, the juices should run clear.
5. Serve the crisp pancetta and chicken with the peas.