INGREDIENTS:
Serves 4
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
METHOD:
1.
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.
3.
In the same pan add the remaining olive oil, garlic & onion & soften over low heat.
4.
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).
6.
For the final couple of minutes of cooking add the courgette.
7.
To finish the sauce, add the Parmesan & season to taste.
8.
Slice the chicken into thin strips & toss through the hot sauce.
A little drizzle of olive oil & extra parmesan.