Pan-Fried Chicken with Oregano-Buttered Beans

It kills me that I made this at the beginning of July and am only posting about it now. Kills me!!

This is such a simple meal to prepare, and the ingredients work something like magic. Seriously. Magic. The chicken roasted happily in the oven, the beans heated on the stove and turned into a creamy, lemony, oregano happiness. I have a thing for arugula, too, and its pepperiness lent beautifully to the chicken and beans. So simple, I don't even know how to better describe it all... creamy, friendly, bright, peppery.... does that do it?

This has been our dinner only the one time, but I know that its something that's going to make it into my Recipe File for Life. Seriously.

Pan-Fried Chicken with Oregano-Buttered Beans
Donna Hay Magazine, Issue 32

4 chicken breasts (7 oz. each)
olive oil for brushing
sea slat and cracked black pepper
3 ½ oz. unsalted butter
2 tablespoons lemon juice
½ cup oregano leaves
14 oz. can cannelloni beans, drained and rinsed
1 bunch (3 ½ oz) arugula leaves, trimmed

Brush the chicken with oil and sprinkle with salt and pepper. Heat a large non-stick frying pan over medium heat. Add the chicken and cook for 3-4 minutes each side or until cooked through. Remove from the pan and set aside.

Add the butter, lemon juice oregano and beans to the pan and cook for a further 2 minutes or until the beans are warm and the butter is golden brown. Slice the chicken and arrange with the oregano-buttered beans and rocket to serve.

Serves 4.