Season the flour with the salt and pepper. Coat each chicken breast in the flour.

Heat a small amount of oil in large frying pan. Cook the chicken over a medium to high heat until golden brown on both sides.

Once the chicken is golden, remove it from the pan and place onto a plate.

Remove most of the oil from the pan, then add the bacon lardons and cook for a few minutes.

Once cooked, add the diced onion and cook over a medium heat until they start to soften.

Add the garlic and cook for a minute before pouring in the chicken stock. Scrape up any bits from the bottom of the pan.

Get the chicken back into the pan, then bring it to the boil. Once boiling turn it down to a simmer until the chicken is cooked through.

Add the asparagus, peas , broad beans and cherry tomatoes, stir and cook until the vegetables become tender.

Remove the pan from the heat, stir through the mascarpone, add the chopped mint and parsley and then add the zest and the juice of the lemons.

Stir well until you have a creamy sauce. Season to taste before dishing up.