Ingredients
- 600–650 g skinless boneless chicken breast, cut into strips (about 2 cm thick)
- Sea salt and freshly ground black pepper, to taste
- 1 teaspoon dried oregano
- 2 tablespoons extra-virgin olive oil
- 2 shallots, thinly sliced
- 3 garlic cloves, thinly sliced
- 1 pinch red chilli flakes
- 400–450 g cherry tomatoes, left whole
- 100 ml dry white wine
- 60 ml chicken broth, plus more as needed
- 1 x 400 g can butter beans or cannellini beans, rinsed and drained
- finely grated zest of 1 lemon (organic)
- 1–2 tablespoons freshly squeezed lemon juice, to taste
- 1 tablespoon capers, drained
- 100 g feta cheese, crumbled
- 1 small handful flat-leaf parsley, roughly chopped
- 1 small handful fresh basil leaves, torn
Instructions
- Prepare the chicken: Pat the chicken strips dry with paper towel, then season all over with salt, pepper and dried oregano.
- Sear the chicken: Heat the olive oil in a large, deep skillet over medium-high heat. Add the chicken in a single layer, working in batches if necessary to avoid overcrowding. Sear for 2–3 minutes on the first side, until lightly golden, then turn and cook for another 1–2 minutes. Transfer to a plate. The chicken does not need to be fully cooked at this stage, as it will finish cooking in the sauce.
- Build the base: Reduce the heat to medium. Add the shallots to the same pan, along with a little more olive oil if needed. Cook for 2–3 minutes, stirring occasionally, until softened. Add the garlic and chilli flakes and cook for another 30 seconds, until fragrant.
- Cook the tomatoes: Add the cherry tomatoes and season lightly with salt and pepper. Cook for 4–5 minutes, stirring occasionally, until the tomatoes soften and begin to blister and burst. Gently press some of the tomatoes with the back of a wooden spoon to release their juices.
- Make the white bean and tomato sauce: Pour in the white wine, scraping up any browned bits from the bottom of the pan. Simmer for 2–3 minutes, until reduced by roughly half. Add the chicken broth, drained white beans and lemon zest. Stir gently and simmer for another 2 minutes to allow the flavours to combine.
- Finish cooking the chicken: Return the chicken and any accumulated juices to the pan, nestling the strips into the beans and tomatoes. Reduce the heat to medium-low and simmer gently for another 2–5 minutes, or until the chicken is cooked through. If the sauce becomes too thick, add a splash of chicken broth to loosen it.
- Add the finishing touches: Remove the pan from the heat. Stir the capers and 1 tablespoon lemon juice through the beans and tomatoes. Taste and add more lemon juice, salt or pepper as needed. Scatter over the crumbled feta, parsley and basil. Serve warm and enjoy!
Nutrition
Notes
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