Bay and Lemon Chicken Breast with Creamy Artichoke Purée, Sautéed Asparagus, and Warm White Beans

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F.

2. 2

   In a bowl, combine 1 tablespoon olive oil, Dijon mustard, lemon zest, 1 tablespoon lemon juice, 2 minced garlic cloves, 1 crushed or very finely chopped bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub this mixture over the chicken breasts and let them rest for 10 minutes while you prepare the rest.

3. 3

   Place the drained artichokes, chopped onion, whole garlic clove, remaining bay leaf, and chicken broth or water in a small saucepan. Cook over medium heat for 8 minutes, until the onion is tender and the liquid reduces slightly.

4. 4

   Remove the bay leaf and whole garlic clove from the pan. Add the Greek yogurt, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1/4 teaspoon salt, and a little pepper. Blend until smooth and creamy. Keep warm over very low heat.

5. 5

   Heat a large oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Sear the chicken breasts for 2 minutes per side.

6. 6

   Transfer the skillet to the oven and cook the chicken for 10 to 12 minutes at 220 °C / 425 °F, or until cooked through. Remove and let rest for 5 minutes before slicing.

7. 7

   While the chicken bakes, heat the remaining tablespoon of olive oil in another skillet. Add the asparagus and sauté for 4 to 5 minutes until tender-crisp. Add the white beans, fresh parsley, the final tablespoon of lemon juice, 1/4 teaspoon salt, and the remaining black pepper. Cook for 2 more minutes, stirring gently.

8. 8

   Spread a layer of creamy artichoke purée on each plate. Top or serve alongside one chicken breast, add the asparagus and warm white beans, and finish with a little extra parsley if desired.