Step 1 Slice chicken breast horizontally to make 2 thin fillets. Dust chicken with a light coating of flour, and shake off any excess. Heat olive oil in a large non-stick frying pan set over medium-high heat. Add coated chicken and cook for 2–3 minutes per side, or until golden and cooked through. Remove chicken from pan and set aside.
Step 2 Reduce heat to medium-low. Sauté eschalot until soft. Add garlic and sauté until fragrant. Add white wine and bring to the boil. Add stock, lemon juice and baby capers; bring sauce to the boil. Reduce heat to low; simmer, uncovered, for 4–5 minutes, or until sauce slightly reduces.
Step 3 Return reserved chicken to pan; cook for 1 minute, or until heated through. Divide chicken among 4 plates. Add chickpeas to pan and cook, stirring, until heated through, then stir in parsley.
Step 4 Meanwhile, microwave, boil or steam beans and broccolini for 1–2 minutes, or until tender. Top chicken with chickpeas and the sauce from the frying pan. Serve chicken with steamed green vegetables and lemon wedges.