Mix together the wine and lemon juice in a small bowl.
Season chicken breasts with salt and pepper and rub well.
Dust chicken lightly with flour and flatten slightly with your palm.
Heat olive oil in a large pan and seal chicken on both sides.
Remove golden chicken breasts from the pan and set aside.
Lower heat and sweat sliced onions until soft.
Stir in lemon slices, thyme, and sage leaves.
Return chicken to pan and cook covered over gentle heat for three minutes.
Add wine mixture and cook covered for 15 seconds until bubbling.
Uncover and simmer until the sauce thickens and liquid evaporates slightly.
Adjust the seasoning of the sauce to taste.
Plate the chicken and pour the lemon sauce over each breast.
Garnish with fresh lemon slices and thyme sprigs.
Cook beans until tender, then drain and toss with garlic, lemon juice, and chilli.