Pan-Fried Chicken Breasts with Lemon and Feta

Easy/prepare ahead

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves 4

2tbsp olive oil
a knob of butter
4 small chicken breasts, skin on
2 garlic cloves, crushed
1 lemon, cut into wedges
1 sprig rosemary
3tbsp balsamic vinegar
200g (7oz) cherry tomatoes
200g (7oz) green beans
75g (3oz) feta cheese

1 Heat the oil and butter in a frying pan and fry the chicken until golden. Add the garlic, lemon and rosemary. Cover and cook gently for 25 minutes until tender.

2 Add the vinegar and tomatoes, and cook for a further 5 minutes. Blanch the beans in boiling water for 5 minutes; add to the pan and scatter with crumbled feta cheese.

Per serving: 317 calories, 14g fat (6g saturated), 6g carbohydrate

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