Chicken with White Bean & Parmesan Sauce

Chicken with White Bean & Parmesan Sauce

I always keep some parmesan in the fridge and a can of white beans in the pantry so I can make this sauce / accompaniment. It’s great served like this with pan fried chicken but is also lovely as a dip served with crusty bread or pita.

Serves 2
2 chicken breasts or 4 thigh fillets
400g (14oz) can canellini beans (or other white beans)
1-2 cloves garlic
1/3 cup extra virgin olive oil
60g (2oz) parmesan cheese, finely grated
3-4 tablespoons lemon juice

1. Heat a frying pan on a medium high heat. Add a little oil and pan fry the chicken for 4-5 minutes on each side or until browned and cooked through.

2. Meanwhile, pop the kettle on to boil. Drain beans in a metal sieve then pour over boiling water to rinse and remove any ‘canned’ taste.

3. Place the drained beans in a food processor with the garlic, oil, parmesan and lemon and whizz until very smooth. Season to taste.

4. Serve chicken on a bed of the cannellini bean puree.

Variations

different beans – use 240g (9oz) of any home cooked beans or chickpeas.

dairy-free – replace parmesan with a few tablespoons of tahini.

different cheese – replace parmesan with other grated cheese or crumbled feta.

vegetarian – serve cannellini bean sauce with grilled mushrooms or pan fried sliced eggplant.

no food processor? – just mash the sauce ingredients together with a fork and aim for a more chunky sauce.

hot – serve with chilli oil or with a little chilli powder sprinkled over.

carb lovers / more substantial – double the sauce or serve with bread and butter.

gluten-free / paleo – replace beans with steamed cauliflower.

Waste Avoidance Strategy

chicken – freeze it.

canellini beans / extra virgin olive oil – keep in the pantry.

garlic – keeps in the pantry in a brown paper bag

parmesan cheese – keeps for months in an airtight container or plastic bag in the fridge.

lemon – will keep in a plastic bag in the fridge for months.