chicken, haricot beans and lemon

Season chicken breasts with salt and pepper. Warm a little olive oil add the chicken and let it brown on both sides.

Drain the tins of haricot beans, add them to the pan together with 8 sprigs of thyme, 500ml of chicken stock and the juice of a lemon.

Bring the stock and beans to the boil, then lower the heat and simmer for 10 to 15 minutes.

Stir in 4 tablespoons of chopped parsley, check the seasoning and serve.