Instructions: Preheat the oven to 160 C/325 F/gas mark 3/fan oven 140 C.

Heat 2 tbsp of the oil in a frying pan over a moderate to high heat and cook the chicken breasts just until they are golden brown outside but still raw in the centre. Remove them to a plate and leave them to cool a little.

Add another tbsp of oil to the pan, then stir in the onions and ginger. Gently fry for 5 minutes, until they have softened but not coloured. Remove the pan from the heat and season lightly.

Using a sharp knife, make 4 oblique cuts, evenly spaced to the centre of each chicken breast. Push a little of the onions and ginger mixture into each cut so that the flavours penetrate well into the meat. Transfer the chicken to a foilulined baking tray and bake for a further 10 to 12 minutes, or until it is cooked through.

Meanwhile, dice the potatoes in 1cm (1/2inch) pieces and then dry on kitchen paper. Heat the oil in a frying pan and saute the diced potato until it is golden brown and tender. Add the garlic and mangetout and continue to saute for a minute or two. Cover and keep warm.

For the sauce: Pour the wine into a small pan and reduce it by half.

Add the chicken stock and reduce by half again before stirring in the cream, ginger and the spring onions. Bring the mixture to a simmer and season to taste.

Serve each chicken breast on a bed of the stirufried vegetables with the sauce spooned over the chicken.

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