Method

Step 1

Put a few glugs of olive oil in a griddle/frying pan on medium to high heat. On a chopping board rub both sides of each chicken breast with salt and freshly ground pepper. Sear the chicken in the pan and cook for about 8 minutes each side until browned and cooked through. Turn only once. When done, remove from the pan and set aside to rest on a plate covered in tin foil.

Step 2

Melt 2 or 3 knobs of butter in a pan on medium to high heat. Add onion and sauté for a few minutes until soft. Add mushrooms, parsley, salt and pepper and sauté for 5 more minutes, until the mushrooms are nice and brown. Now add the wine and cook until alcohol evaporates - about a minute or two. Stir in the cream, bring to the boil, then turn down the heat and let it simmer for about 8-10 minutes until the sauce becomes thick and creamy.

Step 3

Put a saucepan of lightly salted water onto boil. Add the greens beans and boil for about 4 minutes until tender but still a bit crunchy. Drain water away, return saucepan to the stove (turn the heat OFF). Add a knob or two of butter and the garlic and allow to stand for a few minutes until the butter is melted.

Step 4

To serve: place a breast of chicken on the plate and cover with a generous helping of mushroom sauce. Serve a helping of beans on the side.