Takes: 15 - 20 mins, plus marinating time of 30 mins

2 chicken breasts, with skin
1/4pt (5floz) champagne
1tbsp of clear honey
2 cloves of garlic, crushed
1 mild, red chilli, deseeded and finely chopped
Salt and pepper, to season
1tbsp of olive oil

1. Marinate the chicken breasts with the crushed garlic, chilli, salt and pepper for 30 mins.
2. Heat the olive oil in a shallow frying pan - fry the chicken and any excess marinade, on a medium heat for 5 mins on one side, turn over and fry for 3 mins then add in the champagne and clear honey. Reduce down for 5 - 8 mins or until chicken is cooked but still tender.
3. Serve with freshly steamed vegetables and gravy, which can be made with the left over juices added into your normal gravy mixture.

Top tip: If you have white wine, you can use this instead of champagne.
Top tip: To save time, you can marinate the chicken over night.

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