Ingredients

• 150ml/5fl oz white wine
• 1 lemon
• juice only
• 4 boneless chicken breasts
• plain flour
• for dusting
• 120ml/4fl oz olive oil
• 2 small onions
• finely sliced
• 1 lemon
• zest and pith removed
• thinly sliced
• plus a few lemon slices to garnish
• 16 branches of fresh thyme
• plus a few sprigs to garnish
• 10 fresh sage leaves
• salt
• freshly ground black pepper
• 1 clove of garlic
• 1 red chilli
• de-seeded and finely chopped
• 200g/7oz green beans
• 1 lemon
• juice only

Directions

• In a small bowl
• mix together the wine and lemon juice
• then set aside.
• Season the chicken breasts with salt and pepper and rub well in.
• Lightly dust them with some flour
• shaking off any excess. With the palm of your hand
• flatten the breasts slightly.
• Heat the olive oil in a large pan. Add the chicken and seal on both sides (some chicken breasts contain water and may spit while cooking. To prevent this
• cover with a lid).
• Once they are well-sealed and golden brown
• remove the chicken breasts from the pan and set aside.
• Lower the heat
• add the onions
• season with salt and pepper and sweat until the onions are soft.
• Add the lemon slices
• thyme and sage leaves and mix well.
• Return the chicken to the pan
• cover and cook over a gentle heat for three minutes. Raise the heat (but be careful not to burn the onions and lemon).
• Add the wine and lemon juice mixture
• then cover and cook for 10-15 seconds
• until the mixture is bubbling.
• Remove the lid and simmer until the liquid has evaporated slightly. You will see the sauce thickening.
• Taste and adjust the seasoning if necessary.
• Arrange the chicken breasts on a large plate or on individual serving plates and pour the sauce over.
• Garnish with lemon slices and sprigs of thyme.
• To prepare the chilli beans
• cook until tender
• then drain and toss in the garlic
• lemon juice and chopped chilli.