Jen Shepherd's glazed champagne chicken

Marinate the chicken breasts with the crushed garlic, chilli, salt and pepper for 30 mins.

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.

Serve with freshly steamed vegetables and gravy, which can be made with the left over juices added into your normal gravy mixture.