2. Halve the lemon and squeeze the juice from one half only. Leave the second half aside.
3. Pour the juice into the mug and combine with:
- 2 tablespoons of olive oil, 2 teaspoons of dried Herbes de Provence, 1 teaspoon of honey and 1 teaspoon of ground paprika
4. Place the chicken breasts in the roasting tin, skin up. Season and with a fork pierce the skin in several places. Pour over the content from the mug and roast for 15 minutes.
5. In the large saucepan boil some water.
6. Melt half of the butter in the medium saucepan. Crush 2 garlic cloves and add them to the butter. Cook for 30 seconds. Add the tin of butter beans including the water. Throw in a small handful of crushed porcini, bring it to the boil and simmer for 5 minutes.
7. Cut vertically through the first couple of layers of the leek. Take them off the core, discard the outer layer and cut the second one into 1cm ribbons. Cut the rest of the leek into discs.
8. Chop 5 sun-dried tomatoes into small pieces. De-stem the thyme. Once the beans have been cooking for 5 minutes add the leek chopped into discs, sun-dried tomatoes and thyme. Cook for another 3-4 minutes until all the water has evaporated.
9. Throw the leek ribbons into the large pan and blanche for a couple of minutes. Drain.
10. In the small saucepan melt the rest of the butter. Squeeze the juice from ½ lemon into it.
To serve: slice the chicken breast; arrange the leek ribbons in a ring and spoon the butter beans in the middle it. Pour the melted butter onto the beans and place the chicken pieces on top. If desired, pour the chicken juices from the roasting tin on top.