Turn a pan on high for your chicken and go and season your chicken with salt and pepper on both sides. Pop a little swirl of oil in the pan and add your chicken breasts. If you hear a sizzle, you know your pan is hot enough. Add the sprig of rosemary to the pan in between the chicken, turn the heat down to medium and cook for 9 minutes, 5 on the first side and 4 on the other.
Turn your other pan on for the bacon and put a swirl of oil in the pan. Add your bacon lardons and give it a stir. Turn your heat up nice and high to get them nice and crispy.
Next get your cabbage and drop it into your boiling water and press down to get it all covered in the water. Give your bacon a stir to ensure that you don't have any bits sticking. Check your chicken and it should be colouring nicely without burning.
Drain your cabbage in a colander and put the cabbage into a bowl of ice cold water. This is to instantly stop the cooking process. Give a stir with your fingers to get the cold water through the cabbage and then it should be time to turn your chicken.
Next drain the cold cabbage again and take it over to the hob and add it to the bacon, which hopefully is getting nice and crispy. Stir it all together so that the cabbage gets coated with all the oil from the bacon and then turn the heat down to medium. Give the cabbage & bacon a pinch of salt and pepper and stir. Allow this to cook gently for a minute or so to heat through the cabbage.
Add about 100ml of cream to the cabbage & bacon and turn the heat up again to get it bubbling. It should be time now to remove your chicken from the pan onto a board. Take your chicken over to your work surface and slice it at an angle into about three or four slices. Now you can go and get your cabbage and your plates, ready to serve.
To serve, spoon the cabbage and bacon into a nice pile in the middle of your plate and carefully arrange the chicken breast over the top.
I hope that you enjoy it.