- 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
- 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.