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    Home » Recipes » Main Dish Recipes

    Pan-Fried Chicken Breasts with Warm Bean Salad

    Published: Feb 17, 2010 · Modified: Nov 29, 2019 by Ashley

    This post may contain affiliate links, which won’t change your price but will share some commission.

    This is the second time I've made this recipe and it was just as simple and delicious the second time around. It's a great comfort food dish. This time, I served baked potatoes on the side for a super satisfying meal.

    Chicken with warm bean salad on a plate.

    Close-up of chicken with beans and tomatoes on a fork.
    Pan-Fried Chicken Breasts with Warm Bean Salad
    jamieoliver.com - hoppershaun

    SERVES 2

    2 chicken breasts
    3 tablespoons olive oil
    half an onion, chopped
    2 cloves of garlic, chopped
    2 tomatoes, cut into wedges
    1 can of cannellini beans, drained
    1 tablespoon chopped coriander
    1 tablespoon chopped basil
    good squeeze of lemon juice
    salt and black pepper

    1. Heat 1 tablespoon of olive oil in a frying or griddle pan over a medium heat. Add the chicken breasts and cook for about 8 minutes each side, or until cooked through.
    2. Meanwhile make the warm bean salad. Gently cook the onion and garlic in 2 tablespoon of olive oil until the onion has softened. Add the tomatoes and cannellini beans and season with salt and pepper. Cook until warmed through and then add the chopped herbs and lemon juice. Mix well and serve alongside the chicken breasts.

    MacGourmet Rating: 5 Stars

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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