INGREDIENTS

• 4 chicken breasts
• 400g linguini
• 200g green beans
• 4 tbsp plain flour
• 4 tbsp Parmesan cheese, grated
• 2 tbsp olive oil
• 100g butter
• 200ml white wine
• Juice of 1⁄2 lemon
• 2 tbsp capers
• 2 handfuls of baby leaf spinach
• Small handful of finely chopped flat-leaf parsley, to serve
• Sea salt and freshly ground black pepper

METHOD

1. Place the chicken between two sheets of baking parchment and bash gently with a rolling pin to flatten out until they are between 0.5-1 cm thick.
2. Cook the pasta in a pot of boiling salted water for 10–12 minutes until al dente. Reserve two tablespoons of the cooking water, drain the rest off the pasta and set aside, keeping warm.
3. Meanwhile, in a separate pot, blanch the green beans in boiling water for 2 minutes, then drain and cool under cold water.
4. Mix the flour and Parmesan in a shallow dish and season generously with salt and pepper.
5. Add the oil and about two-thirds of the butter to a large frying pan and place over a medium-high heat until the butter is foaming. Dredge the chicken breasts in the seasoned flour on all sides, add to the pan, in batches if necessary, and fry for 3–4 minutes each side, or until golden brown and cooked through. Transfer to a plate and keep warm while you finish the dish.
6. With the pan still over a medium heat, pour in the white wine, lemon juice and capers and bring to a steady simmer. Continue to bubble away for a couple of minutes until reduced by half, then whisk in the last of the butter.
7. Add the green beans and spinach to the pan and allow the spinach to wilt and the beans to warm through, then add the pasta with the reserved cooking water and toss well. Serve with the chicken and a good sprinkle of parsley.