Ingredients

Steps

• Heat a oiled chargrill pan and cook chicken for six minutes per side until cooked through.
• Melt butter in a saucepan, add wine, and reduce volume by half.
• Stir in the cream and mustard then simmer to thicken the sauce.
• Combine beans, onion, herbs, and lemon rind in a bowl.
• Mix olive oil through the bean salad.
• Serve chicken on the bean salad and drizzle with the mustard sauce.