1 x 600gjar of Queen Butter Beans or two tins of ordinary butter beans
small bunch of parsley, chopped
1lemon juice
Instructions
Season the chicken breasts and place skin side down in a deep-sided pan with a little oil, turning them until they are browned all over. Then remove them from the pan to a plate.
Add the onion and garlic to the pan, saute for a few mins then add the rosemary, bay leaves and chilli and cook for a further 5 minutes.
Now, add the white wine, stock and the butter beans to the pan and bring to a simmer and place the chicken back in, Gently simmer for 10 mins, or until the chicken is cooked through, then, season and add a squeeze of lemon juice.
Serve in large bowls and place on top of the beans with some lovely soupy broth and sprinkle with some parsley (or salsa verde if you made some).