Lemon and thyme chicken with chilli beans recipe
 150ml/5fl oz white wine 1 lemon, juice only4 boneless chicken breasts plain flour, for dusting 120ml/4fl oz olive oil 2 small onions, finely sliced 1 lemon, zest and pith removed, thinly sliced, plus a few lemon slices to garnish 16 branches of fresh thyme, plus a few sprigs to garnish10 fresh sage leaves salt freshly ground black pepper 150ml/5fl oz white wine 1 lemon, juice only 4 boneless chicken breasts plain flour, for dusting 120ml/4fl oz olive oil 2 small onions, finely sliced 1 lemon, zest and pith removed, thinly sliced, plus a few lemon slices to garnish 16 branches of fresh thyme, plus a few sprigs to garnish 10 fresh sage leaves salt freshly ground black pepper 1 clove of garlic1 red chilli, de-seeded and finely chopped200g/7oz green beans1 lemon, juice only 1 clove of garlic 1 red chilli, de-seeded and finely chopped 200g/7oz green beans 1 lemon, juice only Method In a small bowl, mix together the wine and lemon juice, then set aside. Season the chicken breasts with salt and pepper and rub well in.Lightly dust them with some flour, shaking off any excess. With the palm of your hand, flatten the breasts slightly.Heat the olive oil in a large pan. Add the chicken and seal on both sides (some chicken breasts contain water and may spit while cooking. To prevent this, cover with a lid).Once they are well-sealed and golden brown, remove the chicken breasts from the pan and set aside. Lower the heat, add the onions, season with salt and pepper and sweat until the onions are soft. Add the lemon slices, thyme and sage leaves and mix well.Return the chicken to the pan, cover and cook over a gentle heat for three minutes. Raise the heat (but be careful not to burn the onions and lemon).Add the wine and lemon juice mixture, then cover and cook for 10-15 seconds, until the mixture is bubbling. Remove the lid and simmer until the liquid has evaporated slightly. You will see the sauce thickening.Taste and adjust the seasoning if necessary. Arrange the chicken breasts on a large plate or on individual serving plates and pour the sauce over.Garnish with lemon slices and sprigs of thyme. To prepare the chilli beans, cook until tender, then drain and toss in the garlic, lemon juice and chopped chilli. In a small bowl, mix together the wine and lemon juice, then set aside. In a small bowl, mix together the wine and lemon juice, then set aside. Season the chicken breasts with salt and pepper and rub well in. Season the chicken breasts with salt and pepper and rub well in. Lightly dust them with some flour, shaking off any excess. With the palm of your hand, flatten the breasts slightly. Lightly dust them with some flour, shaking off any excess. With the palm of your hand, flatten the breasts slightly. Heat the olive oil in a large pan. Add the chicken and seal on both sides (some chicken breasts contain water and may spit while cooking. To prevent this, cover with a lid). Heat the olive oil in a large pan. Add the chicken and seal on both sides (some chicken breasts contain water and may spit while cooking. To prevent this, cover with a lid). Once they are well-sealed and golden brown, remove the chicken breasts from the pan and set aside. Once they are well-sealed and golden brown, remove the chicken breasts from the pan and set aside. Lower the heat, add the onions, season with salt and pepper and sweat until the onions are soft. Lower the heat, add the onions, season with salt and pepper and sweat until the onions are soft. Add the lemon slices, thyme and sage leaves and mix well. Add the lemon slices, thyme and sage leaves and mix well. Return the chicken to the pan, cover and cook over a gentle heat for three minutes. Raise the heat (but be careful not to burn the onions and lemon). Return the chicken to the pan, cover and cook over a gentle heat for three minutes. Raise the heat (but be careful not to burn the onions and lemon). Add the wine and lemon juice mixture, then cover and cook for 10-15 seconds, until the mixture is bubbling. Add the wine and lemon juice mixture, then cover and cook for 10-15 seconds, until the mixture is bubbling. Remove the lid and simmer until the liquid has evaporated slightly. You will see the sauce thickening. Remove the lid and simmer until the liquid has evaporated slightly. You will see the sauce thickening. Taste and adjust the seasoning if necessary. Taste and adjust the seasoning if necessary. Arrange the chicken breasts on a large plate or on individual serving plates and pour the sauce over. Arrange the chicken breasts on a large plate or on individual serving plates and pour the sauce over. Garnish with lemon slices and sprigs of thyme. Garnish with lemon slices and sprigs of thyme. To prepare the chilli beans, cook until tender, then drain and toss in the garlic, lemon juice and chopped chilli. To prepare the chilli beans, cook until tender, then drain and toss in the garlic, lemon juice and chopped chilli.