Ingredients

• olive oil
• for frying
• 1 chicken breast
• flattened
• 25g/1oz butter
• 50ml/1¾fl oz white wine
• 3 tbsp wholegrain mustard
• 100ml/3½fl oz double cream
• 150g/5¼oz tinned haricot beans
• rinsed and drained
• ¼ red onion
• chopped
• 3 tbsp fresh coriander
• chopped
• 3 tbsp basil
• chopped
• 3 tbsp parsley
• chopped
• ½ lemon
• rind only
• 4 tbsp olive oil

Directions

• For the chicken
• heat a chargrill pan with a little oil and cook chicken on both sides for six minutes or until cooked through.
• In a separate saucepan melt the butter. Add the wine and heat to reduce by half. Mix in the cream and mustard and reduce to make a thick sauce.
• To make the bean salad
• mix the beans
• red onion
• coriander
• basil
• parsley and lemon rind together in a bowl. Finally add the olive oil and mix through.
• To serve place the chicken on a bed of salad and drizzle over the sauce.