One-pan dishes are perfect any-night, no-mess meals. You can stir some baby spinach leaves into the pan for extra goodness.
Serves: 2
INGREDIENTS
2 boneless, skin-on chicken breasts
sea salt and ground pepper
2 tablespoons olive oil
knob of butter
½ cup white wine
finely grated zest 1 lemon
2 tablespoons lemon juice
¼ cup drained capers
½ teaspoon chicken stock powder
400-gram tin cannellini beans, drained and rinsed
2 tablespoons chopped parsley
METHOD
Season the chicken with salt and pepper. Heat the oil and butter in a medium sauté pan and cook the chicken on each side until golden and fully cooked through. Transfer to a plate and cover to keep warm.
Add the wine, lemon zest and juice, capers, stock powder and beans to the pan and cook for 3-4 minutes to reduce a little. Return the chicken and resting juices to the pan, turn to coat and cook for 1-2 minutes. Take off the heat and add the parsley before serving.
Change-outs: You can use 2 salmon fillets or pork steaks in place of the chicken breasts. Chickpeas, butter beans or cooked lentils are also delicious instead of cannellini beans.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.