Brown Butter Chicken & White Bean Purée
Take your cooking skills to the next level!
Here to challenge your inner chef, our '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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
330 g
Chicken Breast
1 sachet
Vegetable Stock Pot
3
Garlic
1 packet
Cannellini Beans
1
Zucchini
1
Broccoli
1
Brown Onion
1 sachet
Savoury Seasoning
1
Lemon
Not included in your delivery
1 drizzle
olive oil
20 g
butter (for the mash)
(Contains: Milk;)
¼ cup
water
30 g
butter (for the sauce)
(Contains: Milk;)
Utensils
Cooking Steps
• Finely chop garlic and brown onion (see ingredients). • Zest lemon, then slice into wedges. • Thinly slice zucchini into sticks. • Trim pea pods. • 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 pea pods and zucchini, tossing, until tender, 4-5 minutes. • Add half the garlic and cook until fragrant, 1 minute. Season with salt and pepper. • Transfer to a bowl and cover to keep warm.
• Meanwhile, 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, then add stock concentrate and the water. Blitz until smooth. Season with pepper. TIP: If you don't have a food processor, use a stick blender or finely chop ingredients with a knife!
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken until starting to brown, 2-3 minutes each side. TIP: Cook chicken in batches if your pan is getting crowded.
• Reduce heat to medium. Add the butter(for the sauce) and cook until beginning to brown and chicken is cooked through (when no longer pink inside), 2-3 minutes. • Remove 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!
• Divide white bean purée between plates. • Top with garlic greens and chicken. • Spoon over brown butter sauce. • Serve with any remaining lemon wedges. Enjoy!
