Chicken Fillet with Bean Sauce

Ingredients

• 200 g thick beans (fresh or frozen)
• 1 onion
• 1 small garlic clove
• 4 tbsp olive oil
• 50 ml Vegetable broth
• 50 ml dry white wine
• Salt
• white pepper
• 50 g heavy cream (min. 30% fat)
• 1 tbsp Lemon Juice
• 1 tbsp finely grated Parmesan
• 600 g Chicken breast fillet
• 1 tsp curry powder

Instructions

1. 1.

   Thaw the thick beans, pour boiling water over them, let sit briefly, then drain in a sieve, rinse and let drain. Separate the seeds from the skins. Peel and dice the onions finely. Peel and mince the garlic.

2. 2.

   Sauté the onions and garlic in 2 tbsp hot oil until translucent. Add the bean seeds, sauté briefly, add vegetable broth and wine, cover and cook for 4-5 minutes (fresh beans may need 2-3 minutes longer).

3. 3.

   Wash the chicken breast, pat dry, cut into four portions and season with curry powder. Brown both sides in hot oil, pour in half the cream, cover and finish cooking over low heat.

4. 4.

   Add the remaining cream to the beans. Season the beans with salt, pepper, lemon juice and Parmesan. Plate the chicken with the beans on warmed plates.