Take a direct route to cosy cooking with this 20-minute express chicken. It has all the deep and warming flavour of a slow-braise, but lands on the table in a flash – as if by magic. It's a sleight of hand thanks to ready-to-heat mash and an easy pan sauce. Be the magician!
Heat a frypan over medium-high heat and add butter. Season chicken with salt and pepper. When butter is bubbling, add chicken and cook on one side for 4–5 minutes or until golden. While chicken is cooking, continue with step 2.
Finely slice spring onions. Finely slice celery. Peel and crush garlic. Dissolve stock cube in 250ml (1 cup) boiling water. Drain and rinse cannellini beans.
Turn chicken and push to the side. Add celery, spring onion and garlic and cook, stirring, for 1–2 minutes or until fragrant. Sprinkle spring onion with flour and cook, stirring, for 1 minute.
Add stock to pan in a steady stream, stirring constantly to remove any lumps of flour. Stir through cannellini beans, bring to a simmer and reduce heat to low. Cover with a lid and cook for 6–7 minutes or until sauce has thickened and chicken is cooked through.
Heat mash according to packet instructions and keep warm.
Remove chicken and slice. Stir baby spinach leaves through beans. Roughly chop parsley. Divide mash between bowls and top with chicken, beans, sauce and parsley.