Simon Rimmer served up tasty chicken breasts, with pancetta and broad beans on Sunday Brunch.

The ingredients are: 4 x chicken breasts, bone in, skin on, Oil to fry, 75g butter, Approx 300ml chicken stock and Peel of 1 lemon.

For the sauce: 250g thick pancetta lardons, 200g broad beans, shelled and blanched (or use frozen), 125ml white wine, Juice 1 lemon, Half pack tarragon, chopped, 500ml double cream and 125g grated parmesan.

Serve with baby potatoes.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.