White bean puree
1.Heat oil in a large frying pan over high heat and cook chicken in batches for 2 minutes each side or until browned and cooked through. Remove from pan, rest, covered to keep warm.
2.Meanwhile, make white bean puree by blending or processing cannellini beans, lemon juice and garlic. Transfer to a medium saucepan. Cook puree until warmed through. Season to taste.
3.Add marsala and the water to same frying pan and cook, stirring for 3 minutes or until liquid is reduced by half. Add cream and cook, stirring occasionally for 2 minutes or until mixture is reduced and thickened. Season to taste.
4.Serve chicken and white bean puree with marsala sauce.
If you prefer, you can make a mustard sauce for the chicken, replace marsala with dry white wine and stir in 2 teaspoons of whole grain mustard into the finished sauce.Note