CHICKEN WITH WHITE BEANS, CAPERS AND LEMON

One-pan dishes are perfect any-night, no-mess meals. You can stir some baby spinach leaves into the pan for extra goodness.

2 boneless, skin-on chicken breasts

sea salt and ground pepper

2 tablespoons olive oil

knob of butter

½ cup white wine

finely grated zest 1 lemon

2 tablespoons lemon juice

¼ cup drained capers

½ teaspoon chicken stock powder

400-gram tin cannellini beans, drained and rinsed

2 tablespoons chopped parsley

Season the chicken with salt and pepper. Heat the oil and butter in a medium sauté pan and cook the chicken on each side until golden and fully cooked through. Transfer to a plate and cover to keep warm.

Add the wine, lemon zest and juice, capers, stock powder and beans to the pan and cook for 3-4 minutes to reduce a little. Return the chicken and resting w to the pan, turn to coat and cook for 1-2 minutes. Take off the heat and add the parsley before serving. SERVES 2

CHANGE-OUTS: You can use 2 salmon fillets or pork steaks in place of the chicken breasts. Chickpeas, butter beans or cooked lentils are also delicious instead of cannellini beans.