Ingredients

• 2 chicken breasts
• 25g butter
• 1 leek
• 1 garlic clove
• Rosemary
• 1 tin flageolet beans
• 4 tbsp crème fraiche / sour cream
• 150ml vegetable stock
• Salt, pepper.

Method

1. Melt the butter in a saucepan and add the leeks, garlic, and rosemary. Cook for about 5 minutes until just starting to go golden.
2. Add the beans and pour in the stock. Simmer for about 15 minutes.
3. Flatten the chicken using a meat hammer. Season with salt and pepper; add garlic oil if available and sprinkle on some rosemary. Fry the chicken until cooked through and golden on both sides.
4. When the chicken is nearly done, add the crème fraiche or sour cream to the beans and stir; cook for a few minutes until the consistency looks right.
5. Check the chicken is cooked through; serve on a bed of the creamy beans and leeks with optional extra veg on the side.