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
400-gram tin cannellini beans, drained and rinsed
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 w 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.