Dredge chicken in flour, and lightly saute on both sides. Add garlic and saute until cooked, deglaze with Madeira. Add tomato sauce, bean water and dill, and let simmer and reduce for 3 to 5 minutes. Salt and pepper, to taste.
Heat the beans separately, season with salt and pepper, and serve alongside the chicken.
Fry julienned leeks in canola oil, season with salt and pepper.