Mustard chicken with bean salad
For the mustard chicken
olive oil, for frying
1 chicken breast, flattened
50ml/1¾fl oz white wine
3 tbsp wholegrain mustard
100ml/3½fl oz double cream
For the bean salad
150g/5¼oz tinned haricot beans, rinsed and drained
¼ red onion, chopped
3 tbsp fresh coriander, chopped
3 tbsp basil, chopped
3 tbsp parsley, chopped
½ lemon, rind only
4 tbsp olive oil
For the chicken, heat a chargrill pan with a little oil and cook chicken on both sides for six minutes or until cooked through.
In a separate saucepan melt the butter. Add the wine and heat to reduce by half. Mix in the cream and mustard and reduce to make a thick sauce.
To make the bean salad, mix the beans, red onion, coriander, basil, parsley and lemon rind together in a bowl. Finally add the olive oil and mix through.
To serve place the chicken on a bed of salad and drizzle over the sauce.
Source: BBC FOODS