Warm salad with chicken

I confess that this is a wonderful dish from my wife. But I can't not share it with you!

Ingredients

2 skin-on chicken breasts, 2 tbsp olive oil, 2 garlic cloves, sliced, 100ml chicken stock, 300g butter beans, rinsed and drained, 1 lemon, juiced, 100g kale, tough stalks removed and leaves torn, small handful of dill, finely chopped, 1 head of radicchio, roughly chopped, 15g parmesan, finely grated,

Directions

Step 1

Coat the chicken in 1 tbsp of the olive oil and season well. Heat a frying pan over a medium heat and fry the chicken, skin-side down, until the skin is golden, about 8-10 mins. Flip and cook for a further 8-10 mins until cooked through. Set aside on a plate to rest for 5 mins, then cut into slices.

Step 2

Tip the garlic, stock and butter beans into the pan and gently simmer for a few minutes until the stock has almost reduced completely. Remove from the heat and season to taste.

Step 3

Meanwhile, combine the lemon juice with the kale in a bowl. Massage the juice into the leaves using your hands until the leaves have softened, about 2-3 mins. Toss in the dill, radicchio, parmesan and remaining olive oil. Season well and tip onto a serving platter. Top with the garlicky beans and chicken.