Season and sear the chicken

• Pat the chicken breasts dry and season generously with salt and pepper.
• Heat the olive oil in a frying pan over medium-high heat.
• Lay the chicken in the pan and cook without moving until deeply golden.

Finish cooking the chicken

• Flip the chicken and add the butter to the pan.
• Baste the chicken continuously with the foaming butter until cooked through and juicy.
• Transfer to a board and rest before slicing.

Cook the spicy peas

• Put the peas, spring onion, chilli flakes and chicken stock in a saucepan.
• Simmer until the peas are tender and the liquid has reduced slightly.
• Stir through the lemon zest and a squeeze of lemon juice.

Serve

• Slice the rested chicken breast.
• Spoon the spicy peas onto plates and top with the sliced chicken.
• Finish with a little of the resting juices and extra black pepper.