Notes
Ingredients
250g new potatoes, halved or quartered
Salt & pepper
200g green beans, trimmed
2 chicken breasts
light olive oil/vegetable oil
100ml chicken stock
1 tbsp. capers
1 lemon, zested and juiced
1 large garlic clove, crushed
Parmesan, grated, to serve
Method
Place the potatoes in a saucepan. Cover with a pinch of salt and cold water, and bring to the boil. Once boiling, simmer for 8 minutes until tender. Add the green beans for the last 3 minutes, then drain and separate the potatoes and green beans.
Butterfly or cut the chicken breasts through the centre lengthways, leaving one side attached so they open like a book. Brush each with oil and season.
Cook the chicken in a large frying pan over a medium-high heat for 4 minutes each side until golden. Pour over the stock, capers, lemon juice and zest and simmer for a few minutes until reduced slightly. Add the potatoes and simmer for a further minute to heat through.
Meanwhile, heat some oil in a small frying pan and cook the garlic for 1 minute, until starting to colour. Add the drained green beans and toss for a couple of minutes until warmed through.
Serve the green beans alongside the chicken and potatoes, and sprinkle with Parmesan, if you like.