Grean bean pottage with grilled chicken breast

Ingredients

• 300 g Green beans
• 40 g Nature yogurt
• 20 g Oat flour
• 0.1 g Salt
• 1 clove Garlics
• 10 g Parsley, fresh
• 150 g Chicken breast fillets
• 10 g Oilve oil
• 3 g Dried green spice at your favour and mood (lemongrass/basilica/mint)

Method

1. Boil the green beans in enough water to cover them, season with salt and pepper, and add the garlic.
2. When the green beans are cooked through, make the mash: mix the wholemeal flour with the yoghurt until the mixture is smooth.
3. Turn off the heat under the simmering water and, using a ladle, slowly drizzle the cooking water over the floury sour cream, then whisk thoroughly until smooth and lump-free.
4. Drizzle again with a ladle and stir again.
5. Repeat this process until the cooking water and the whisk are at about the same temperature.
6. This is called whisking and is important so that the protein in the sour cream does not precipitate out.
7. Add the whisked mixture to the cooking stock, stirring continuously, then turn the heat back on and stir continuously to thicken the stock.
8. At the end, sprinkle fresh parsley into the stock and bring to the boil once more.
9. Fry the chicken breasts in a little oil with the spices, salt and pepper.
10. Serve with the pottage.