You can substitute frozen podded edamame beans for the broad beans if desired and when available, use yellow beans in the salad.
Serves: 4
INGREDIENTS
4 x skin-on boneless chicken breasts
1 tablespoon olive oil
knob of butter
sea salt and freshly ground pepper
½ cup white wine
Broad bean salad
2 cups frozen broad beans
200 grams green beans, stemmed and trimmed
3 tablespoons olive oil
1 tablespoon lemon juice
1 clove garlic, crushed
1 teaspoon Dijon mustard
zest of 1 lemon
2 tablespoons chopped mint
2 spring onions, thinly sliced
100 grams feta
METHOD
Season both sides of the chicken. Heat the olive oil and butter in a sauté pan and place the chicken skin side down. Cook for 5 minutes over a medium low heat then turn the chicken over. Add the wine to the pan, cover and continue to cook until the chicken is fully cooked through.
Salad: Cook the broad beans in boiling water for 2-3 minutes. Remove with a slotted spoon and refresh in cold water. Salt the boiling water and cook the green beans until just tender. Drain, refresh in cold water then dry on kitchen towels. Peel the broad beans, discarding the skins.
Whisk the oil, lemon juice, garlic and mustard in a bowl and season. Add the lemon zest, mint and spring onions.
To serve: Toss both beans with the dressing. Lift out the green beans and divide between plates. Slice each chicken breast and place on top of the beans. Add the feta to the broad beans and gently combine then spoon over the chicken.
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