One-pan dishes are perfect any-night, no-mess meals. You can stir some baby spinach leaves into the pan for extra goodness.
Serves: 2
INGREDIENTS
2 boneless, skin-on chicken breasts
sea salt and ground pepper
2 tablespoons olive oil
knob of butter
½ cup white wine
finely grated zest 1 lemon
2 tablespoons lemon juice
¼ cup drained capers
½ teaspoon chicken stock powder
400-gram tin cannellini beans, drained and rinsed
2 tablespoons chopped parsley
METHOD
Season the chicken with salt and pepper. Heat the oil and butter in a medium sauté pan and cook the chicken on each side until golden and fully cooked through. Transfer to a plate and cover to keep warm.
Add the wine, lemon zest and juice, capers, stock powder and beans to the pan and cook for 3-4 minutes to reduce a little. Return the chicken and resting juices to the pan, turn to coat and cook for 1-2 minutes. Take off the heat and add the parsley before serving.
Change-outs: You can use 2 salmon fillets or pork steaks in place of the chicken breasts. Chickpeas, butter beans or cooked lentils are also delicious instead of cannellini beans.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.