If you fancy a rustic meal that is packed with flavour than this one is for you.

Cooking and prep time is about 1 hour included the soaking of the mushroom and making of the butter.

Ingredients:
25gr of dried porcini mushrooms
20gr of dried morel mushrooms
½ tin of borlotti beans
½ tin of tender broad beans
100gr of frozen peas
1 red onion
3 hands of chopped parsley
150gr of butter room temperature, this is important to make the lemon and parsley butter
1 lemon
4 cloves of garlic peeled
2 organic chicken fillets
50gr of sliced pancetta

Method:
Start by making the butter. Its best to use a electronic food processer but if you don’t have one you will need to chop everything very finely an thoroughly mix it with the butter.
In a food processer add the zest of one lemon, the flesh of half the lemon, clovers of garlic and the parsley. On a high pulse mix everything well and add the butter. Keep mixing until all ingredients are mixed well.  If the food processer struggles a bit add a spoon of oil to the mixture.
Remove the lemon / parsley butter from the food processer and set aside. No need to put the butter in the fridge as you needs it soon.
Next step is to prep the mushrooms. In 2 cups of warm water soak the mushrooms for about 30 minutes. Once soaked drain well and slice thinly.
Whilst the mushrooms are soaking, heat up the oven to about 180C / 350F. Whilst heating up the oven place a deep oven proof dish inside the oven with a little bit of oil
Drain the beans from the water and set aside. Clean and slice the red onion and set aside
Heat up a frying pan with some oil and brown the chicken breast for about 3 minutes on each side.
Add all but one spoon of the lemon butter to the oven dish and heat until the butter is hot
Add the chicken to the butter and cover with tin foil.
Heat up a deep frying pan with some oil and add the red onion. Fry for about 2 minutes and add the beans, peas and mushrooms. Fry for another 5 minutes and add the final spoon of lemon butter.
Serve on a warm plate and enjoy.....