Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Halve the leek lengthwise, rinse thoroughly, and slice into thin half-moons. Finely chop the garlic. Zest the lemon and squeeze out 15 ml of juice. Pat the chicken breasts dry and season with 4 g of salt and the black pepper.
Sear the sage and chicken
Heat 5 ml of olive oil in a large skillet over medium-high heat. Fry the sage leaves for about 30 seconds, until dark green and crisp; transfer them to a plate. Add 15 ml of oil to the skillet and sear the chicken breasts for 3 minutes on each side, until a golden crust forms. Transfer them to a plate; they do not need to be cooked through at this stage.
Soften the leek
Pour the remaining 10 ml of olive oil into the same skillet. Add the leek and the remaining 1 g of salt. Cook over medium heat, stirring occasionally, for 5 to 6 minutes, until tender and lightly golden at the edges. Stir in the garlic and lemon zest and cook for another 30 seconds.
Make the white bean sauce
Add the white beans, chicken broth, and Dijon mustard. Stir and simmer gently for 4 minutes. Press a few of the beans against the side of the skillet with a wooden spoon to thicken the sauce slightly, while keeping most of the beans whole.
Finish the dish
Return the chicken breasts and any collected juices to the skillet. Reduce the heat, cover, and cook for 5 to 8 minutes, depending on the thickness of the meat, until the internal temperature at the thickest part reaches 74 °C. Remove from the heat, stir in 15 ml of lemon juice, and taste; the dish should be savory and pleasantly tangy. Divide among plates and crumble the fried sage over the top.
