Brown Butter Chicken & White Bean Purée
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Brown Butter Chicken & White Bean Purée

Brown Butter Chicken & White Bean Purée

Take your cooking skills to the next level!

Here to challenge your inner chef, our new 'skill up' recipes will take you from zero to hero. Our easy, breezy brown butter sauce is taken to new heights when spiked with some lemon and when paired with a blitzed white bean purée, you have a guaranteed aromatic delight served up for dinner.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Over 30g protein
Calorie Smart
Under 40g carbs

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking Time25 minutes


Serving amount

3 clove



brown onion





1 packet

green beans

1 packet

cannellini beans

1 packet

chicken breast

1 sachet

Savoury Seasoning

1 sachet

vegetable stock powder


chilli flakes

Not included in your delivery

olive oil

20 g

butter (for the mash)

(Contains Milk;)

¼ cup


30 g

butter (for the sauce)

(Contains Milk;)


Nutritional Values

Energy (kJ)2707 kJ
Calories647 kcal
Fat29.8 g
of which saturates15.4 g
Carbohydrate32.8 g
of which sugars10.5 g
Dietary Fibre20.5 g
Protein53.8 g
Sodium1227 mg
The average adult daily energy intake is 8700 kJ


Large Non-Stick Pan
Medium Pan



• Finely chop garlic and brown onion (see ingredients). • Zest lemon then slice into wedges. • Thinly slice zucchini into sticks. • Trim green beans. • Drain and rinse cannellini beans. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, savoury seasoning and a drizzle of olive oil.


• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook green beans and zucchini, tossing regularly, until tender, 4-5 minutes. • Add half of the garlic and cook until fragrant, 1 minute. Season. • Transfer to a bowl and cover to keep warm.


• While the veggies are cooking, in a medium saucepan, heat the butter(for the mash) and a drizzle of olive oil over medium-high heat. • Cook onion and cannellini beans, stirring, until tender, 3-5 minutes. • Add the remaining garlic and cook until fragrant, 1 minute • Transfer bean mixture to a food processor with vegetable stock powder and the water, and blitz until smooth. Season with pepper.

TIP: If you don't have a food processor, use a blend or stick blender instead.


• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken steaks until cooked through, 2-3 minutes each side (cook in batches if your pan is getting crowded).


• Reduce heat to medium then add butter (for the sauce) to the pan and cook for 2-3 minutes or until beginning to brown and chicken is cooked through. • Remove the pan from heat, then add lemon zest and a squeeze of lemon juice. Season with salt and pepper and turn chicken to coat. TIP: Careful! The lemon juice might spatter! TIP: The chicken is cooked when it is no longer pink inside.


• Divide white beans puree between plates. • Top with garlic greens and chicken. Spoon over brown butter sauce. • Sprinkle with a pinch of chilli flakes to garnish (if using). • Serve with any remaining lemon wedges. Enjoy!