4 skinless chicken breasts (fillets)
100ml olive oil
200 ml light chicken or vegetable stock
2 white onion diced
4 cloves garlic crushed
800g tin butter beans drained
24 miniature piquant sweet bell peppers
2 courgette diced
Small bunch fresh marjoram leaves only
60g Parmesan finely grated
Sea salt to taste
Season the chicken breasts with sea salt & a drizzle of olive oil. Sear the chicken breasts in a non-stick pan over high heat until nicely browned then set to one side.
In the same pan add the remaining olive oil, garlic & onion & soften over low heat.
Add beans, peppers, marjoram & stock to the pan and bring to a simmer. Add the chicken breasts then cover with a lid & gently cook until the chicken is fully cooked (around 12 minutes).
For the final couple of minutes of cooking add the courgette.
To finish the sauce, add the Parmesan & season to taste.
Slice the chicken into thin strips & toss through the hot sauce.
A little drizzle of olive oil & extra parmesan.