Crispy parmesan chicken & creamy leek butter beans
- Esther Clark
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Serves 2
Easy
Prep: 10 mins
Cook: 15 mins
A star rating of 4.8 out of 5.27 ratingsRate
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This speedy weeknight dinner can be on the table in less than 30 minutes and combines crispy, umami chicken with creamy, lemony beans
High-protein
Low sugar
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Ingredients
Nutrition
Units:
MetricUS
-
2 skinless chicken breasts
-
1 egg
-
30g plain flour
-
25g parmesan
grated
-
3 thyme sprigs
leaves picked
-
2 leeks
-
1 tbsp butter
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6 tbsp olive oil
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400g can butter beans
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2 tsp wholegrain mustard
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3 tbsp crème fraîche
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½ lemon
zested and juiced
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cooked long-stemmed broccoli
to serve (optional)
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Nutrition: per serving
-
kcal1050
-
fat60g
-
saturates19g
-
carbs51g
-
sugars7g
low
-
fibre12g
-
protein70g
high
-
salt1.38g
low
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Method
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step 1
Put the chicken between two pieces of baking parchment and lightly bash with a rolling pin to flatten to around 1cm thick.
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step 2
Put the egg and flour into two separate shallow bowls, then beat the egg using a fork. Put the panko on a plate and mix with the parmesan, thyme leaves and a pinch of salt. Dip each chicken breast in flour, followed by the egg, then the panko. Set aside in the fridge.
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step 3
Halve and thinly slice the leeks. Heat the butter and 1 tbsp oil in a frying pan over a medium heat. Add the leeks and fry for 5 mins until softened, then tip in the butter beans along with their liquid. Simmer for 5 mins, then add the mustard, crème fraîche, lemon zest and juice. Season to taste.
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step 4
Meanwhile, heat the remaining 5 tbsp oil in a non-stick frying pan over a medium heat. Fry the chicken for 2-3 mins on each side until golden and cooked through. Spoon the beans onto two plates, top with the crispy chicken and serve with long-stemmed broccoli on the side, if you like.
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A star rating of 4.8 out of 5.27 ratings
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