Step 1

Place a large non-stick frying pan over high heat.

Step 2

While the pan heats up, trim beans and place in a microwave-safe bowl. Add 2 tsp water and cover with plastic wrap. Cook in the microwave on High for 3 minutes.

Step 3

Once the pan is hot, add half the oil and chicken. Cook for 1 minute on each side or until golden.

Step 4

Meanwhile, thinly slice potato and lemon. Crush garlic and thickly slice leek.

Step 5

Transfer chicken to a plate. Add potato, garlic, leek and remaining oil to the pan and cook, tossing occasionally, for 4 minutes or until the potato starts to turn golden.

Step 6

Add cream and lemon to pan and stir to combine. Return chicken and any juices from the plate to the pan. Reduce heat to low and cook for 3 minutes or until potato and chicken are cooked through.

Step 7

While sauce simmers, coarsely chop the parsley leaves.

Step 8

Divide the chicken and sauce among serving plates. Top with beans and sprinkle with capers and chopped parsley to serve.