A quick and easy recipe that has lots of flavour and colour. You can use defrosted lima beans or green peas as a substitute for favas. Serve with lentils or rice. If fresh morels are not available, use dried ones (in my opinion, they are nearly as good), or use oyster mushrooms. To blanch and skin favas - first peel them from the pods. Add to a pot of boiling water and boil for 1 minute. Drain and refresh with cold water. Slip off hard outer skins. The bright green bean nestled inside is what you eat.

4 boneless, skinless, chicken breasts (about 1 kilogram)

Salt and freshly ground black pepper

1 tablespoon olive oil

50 grams (2 ounces) bacon, chopped

125 grams (4 ounces) fresh morel mushrooms, thinly sliced, or 25 grams dried

2 leeks, white part only, thinly sliced

Sauce:

½ cup dry white wine

1 cup chicken stock, homemade or low-sodium

1/3 cup whipping cream

1 cup fava beans, blanched and skinned

1 tablespoon chopped parsley

Preheat oven to 400 F.

Season chicken with salt and pepper. Heat oil in a large oven-proof skillet over medium-high heat. Add bacon and sauté until slightly crisp. Pour off all but 1 tablespoon fat.

Add chicken breasts and brown about 1 minute on each side. Remove and add mushrooms and leeks. Sauté for 1 minute or until softened. Lay chicken on top.

Place in the oven and bake for 20 to 25 minutes or until juices are no longer pink. Remove chicken, bacon, mushrooms and leeks and keep warm. Drain any fat from skillet.

Add wine and stock to skillet, bring to boil over high heat and reduce by two-thirds, about 5 minutes. Add cream, bring to boil and boil until sauce lightly coats a spoon. Add beans to sauce and heat up together. Return chicken, bacon, mushrooms and leeks and simmer together for one minute, or until breasts are reheated. Garnish with parsley. Serves 4