Step 1

Place White Bean Puree ingredients in a small saucepan over high heat. Bring to simmer then turn down to medium and let simmer for 2 minutes. Remove from heat then puree or mash with a fork. Cover and set aside.

Step 2

Season the chicken breast with salt and pepper.

Step 3

Heat olive oil in fry pan over high heat. Add chicken breast and cook the first side for 2 minutes, then the second side for 1 minute 30 seconds (see notes). Remove chicken from pan onto a plate, cover loosely and leave to rest.

Step 4

Add water, marsala and dijon mustard to the pan and return to heat. It should come to a rapid simmer very quickly. Let it simmer for about 1 to 2 minutes until the liquid has reduced by approximately half. The larger the pan, the faster it will reduce. While it is simmering, stir it and scrape the brown bits off the bottom of the pan to mix in with the sauce. If the mustard hasn't dissolved properly, grab a whisk and give it a few vigorous stirs and the mustard should mix in.

Step 5

Add the cream and mix to combine, simmer for 30 seconds. Then add the lemon juice and simmer for 1 minute or so, stirring occasionally, until the sauce has thickened into a light gravy consistency.

Step 6

The sauce should be well seasoned from the salt and pepper that was used on the chicken, but check and adjust the seasoning to your taste.

Step 7

Remove from heat.

Step 8

Rinse asparagus under running water, then shake off excess water and wrap in cling wrap. Microwave on high for 1 minute. Remove from microwave and unwrap immediately otherwise it will overcook. Use a dish towel or oven mitts to do this and be careful when unwrapping it because it will be hot.

Step 9

Place White Bean Puree on plate, top with chicken and a drizzle of Marsala Sauce. Place asparagus on the side. Scatter with finely chopped parsley and serve with lemon wedges on the side, if using.