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Ingredients
- 2 chicken breast fillets, skinned
- 2 garlic cloves, finely sliced
- 1 tbsp rosemary leaves
- 3 tbsp olive oil
- Sea salt and pepper
- 150ml dry white wine
- 400g tinned white beans
- 2 tbsp mint leaves, torn
- 2 tbsp lemon juice
Method
Cut each chicken breast in half horizontally and flatten with a meat mallet until thin. Combine the garlic, rosemary and olive oil in a bowl with sea salt and pepper and marinate the chicken for 15-30 minutes.
Drain the marinade into a frying pan and, when hot, sear the chicken on both sides. Add the white wine and bubble for 30 seconds, then add the white beans, mint leaves, lemon juice, sea salt and pepper and simmer for 5 minutes, adding a little water if necessary.
Serve with a rocket and radicchio salad.
