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Season the chicken breasts with sea salt & a drizzle of olive oil. Sear the chicken breasts in a non-stick pan over high heat until nicely browned then set to one side. In the same pan add the remaining olive oil, garlic & onion & soften over low heat. Add beans, peppers, marjoram & stock to the pan and bring to a simmer. Add the chicken breasts then cover with a lid & gently cook until the chicken is fully cooked (around 12 minutes). For the final couple of minutes of cooking add the courgette. To finish the sauce, add the Parmesan & season to taste. Slice the chicken into thin strips & toss through the hot sauce. To serve A little drizzle of olive oil & extra parmesan.
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