Chicken Breasts with Leeks, White Beans, and Crispy Sage

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.