breton chicken

breton chicken

Fresh chicken breast in a handmade creamy mornay sauce with cheese, leeks, lardons, dijon mustard and fresh parsley. Perfect!

  • how to cook
  • ingredients
  • wine suggestions
  • allergens
  • reviews

  • 1. Heat a tablespoon of oil in a medium-sized frying pan.
    2. Add the chicken and vegetables and fry over a medium heat for 8 to 10 minutes, stirring occasionally.
    3. Give the sachet of sauce a gentle shake and add its contents to the pan.
    Bring to the boil, simmer for 2 minutes then serve.

    Make sure it’s piping hot throughout. These instructions are just a guide;
    cookers are as quirky as the rest of us.

    Serving Suggestion

    Delicious with new potatoes, mash or even rice.

    • Fresh chicken breast (37%)
    • Fresh cream (18%)
    • Water
    • Smoked bacon lardons (10%)
    • Cheddar cheese (10%)
    • Fresh leeks (8%)
    • Dijon mustard (1%)
    • Sunflower oil
    • Fresh lemon juice
    • Fresh parsley (1%)
    • Fresh garlic purée
    • Black pepper

    Smoked bacon lardons are made from: pork, water, salt, preservatives (sodium nitrate, sodium nitrite*).
    Dijon mustard is made from: water, mustard seeds, vinegar, salt.
    * Don’t worry, these are part of the traditional curing
    method of smoked bacon.

  • Our sommelier is busy tasting each of our dishes and finding wines to suit. It’s quite possible he has the best job in the world. In the meantime, if you have any suggestions for good matches, do let us know.

    Click here to let us know your wine suggestion.

  • This recipe contains milk and mustard. We made it in a busy working kitchen so it may also contain traces of nuts and sesame.
    WARNING: Although we do our very best to take out all the bones, some may remain.

  • “Purchased your ‘Breton Chicken’ dish for the first time this week. I can honestly say that both my husband and I consider that this meal is without doubt the most delicious we have tasted in recent years. Congratulations! We can't wait to try the remainder of your recipes.”

    Mair Lloyd


    “A wonderful dish that I have purchased many times! So easy to cook and serve. Whenever I serve this to family and friends I am always asked for the recipe.”

    Jan Wood

GLAZED CARROTS AND SUGAR SNAP PEAS

This dish goes really well with our Breton Chicken.

(Serves 2)

3 medium carrots, peeled
100g sugar snap peas, trimmed
25g butter
1 tbsp clear honey
1 tbsp freshly chopped parsley
150g easy cook long grain rice

1. Cut the carrots into batons and cook in boiling water for 6 to 7 minutes, until tender.

2. Add the sugar snap peas for the last 3 minutes of the cooking time. Drain well, then return to the pan with butter, honey and the parsley.

3. Season well with salt and freshly ground black pepper and toss together until the butter melts. Serve with plain boiled rice and Charlie Bigham's Breton Chicken.


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