Ingredients: (serves 2)
-2 boneless skinless chicken breasts, butterflied and flattened to less than 1/2″
-salt + pepper + red pepper flakes (enough to coat both sides of chicken)
-3 tbsp butter
-2 tbsp each minced garlic, parsley and oregano
For the white bean puree:
-Immersion hand blender or regular blender
-1 can white kidney beans, rinsed and drained
-1 cup chicken stock
-4 cloves garlic, chopped
-1 red onion, rough chopped
-salt and pepper, to taste
For the salad:
-1 large handful of arugula
-1 tbsp grainy dijon mustard
-1 tbsp red wine vinegar
-1/2 tsp honey
Season both sides of pounded chicken with salt pepper and red pepper flakes. In a little bowl, add butter, garlic, parsley and oregano.
In a skillet over medium heat, add your EVOO. Once the pan is hot, add your chicken breast. Do not move the chicken, let it sit in the pan to brown and cook. After about 6-7 minutes, flip your chicken breasts and cook on the other side for another 6-7 minutes. Add your herbed butter, and continue cooking until the chicken is cooked through. This cooking time depends fully on how flat you’ve pounded your breasts. If you’re unsure of the doneness of your chicken, i suggest a kitchen thermometer. Chicken should be 160F.
In a medium sauce pan over just under medium heat, ands your onions and garlic. Cook until the onions are slightly translucent. Once they are, add your white kidney beans. Cook for another minute or two. Add your 1 cup of chicken stock. Season with salt and pepper. let these flavours boil and cook together for at least 7-10 minutes. After that, puree your mixture with a hand blender. (Or transfer to a regular blender.) Once blended, turn the heat to low and keep warm.
In a medium bowl, add your dijon, red wine vinegar and honey. whisk to mix together. Throw your arugula on top, and toss with your hands to coat the arugula with the dressing.
When ready, serve your chicken on top of your puree with your salad on the side.
This meal tastes best when you eat the puree , salad and chicken in one bite. Yummy!!