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.
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!