It is very rare for me to say that anything frozen is as good as its fresh equivalent, but here is the exception to the rule. Frozen broad beans are not only as good as fresh, but in many cases they can be even better, as they tend to be smaller than the fresh ones and therefore sweeter.
Depending on the type of yoghurt used, you may find a touch of lemon juice added to the sauce at the end will help sharpen the sauce.
Yield: 4 portions
Lightly season the chicken breasts and place them in a saucepan. Pour over the chicken stock and white wine, cover and simmer gently for 10–12 minutes. Remove from the pan, cover and keep warm. Reduce the stock over a high heat until about 85ml/3 fl oz remains.
Place the chicken breasts in an oven heated to 200°C/400°F/Gas 6 for about 2 minutes to reheat.
Add the cream and the broad beans to the stock, bring to the boil and reduce slightly. Shred the basil leaves and add them to the sauce along with the diced tomato. Over a very low heat, stir in the yoghurt. Keep the sauce warm, but once the yoghurt has been added do not allow the sauce to get too hot.
Remove the wing bones from the breasts and cut the meat across into 6 slices at a slight angle. Drain the beans and tomato from the sauce and form them into an oval nest in the centre of each plate. Place a sliced breast in the centre of each and spoon the sauce over and around the chicken.