Seared Chicken with Leeks and Butter Beans by Tanerxaydin

Ingredients

• 2 chicken breasts, boneless and skinless
• 2 leeks, white and light green parts, thinly sliced
• 400g (14 oz) canned butter beans, drained and rinsed
• 1 blood orange, juiced and zested
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Season chicken breasts generously with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat and sear chicken for 5-6 minutes per side until golden brown and cooked through; remove from pan and set aside.
3. Reduce heat to medium, add butter to the same pan, and sauté sliced leeks for 8-10 minutes until soft and caramelized.
4. Stir in the butter beans and cook for 3 minutes until warmed through.
5. Pour in the blood orange juice and zest, scraping the bottom of the pan to deglaze, and simmer for 2 minutes until slightly thickened.
6. Return the chicken to the pan, coating it in the sauce, and serve immediately.