Breton chicken

Fresh chicken breast in our creamy Mornay sauce with Cheddar cheese, leeks, smoked ham hock, Dijon mustard and fresh parsley. Perfect!

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  • ingredients
  • nutritionals
  • how to cook
  • a bit on the side
  • reviews
  • Ingredients

    Fresh chicken breast (31%), fresh cream (milk), Cheddar cheese (milk), fresh leeks, water, white wine, smoked ham hock (pork, salt, antioxidant: sodium ascorbate, preservatives: sodium nitrite and potassium nitrate*), Dijon mustard (water, mustard seeds, vinegar, salt), rapeseed oil, lemon juice, fresh parsley, garlic purée, black pepper.

    *Don’t worry, these are part of the traditional curing method of smoked ham hock.

    Allergy information

    For allergens, see ingredients in bold. May also contain nuts, peanuts and sesame.

    WARNING: Although every care has been taken to remove all bones, some may remain.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • Typical valuesper 100g *per 1/2 Pack *
    Energy647kJ/155kcal1941kJ/465kcal
    Fat10.9g32.7g
    (of which saturates)5.6g16.8g
    Carbohydrate1.4g4.2g
    (of which sugars)0.8g2.4g
    Protein12.9g38.7g
    Salt0.59g1.77g

    *Typical values as sold.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • How to cook

    This recipe is made with some raw ingredients, so please follow these cooking instructions carefully.

    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.

    Serve it with...

    Buttery new potatoes or creamy mash would be hard to beat, along with a portion of classic British vegetables, like carrots and fresh garden peas.

  • Glazed carrots and sugar snap peas

    (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.


    Something to drink?

    Smooth, dry white wines are delicious with the creamy mornay sauce in this dish. We’d recommend a not-too-oaky chardonnay or chenin blanc. Otherwise, a glass of cider would be perfect.

  • Reviews

    Here's a taste of what people are saying about our Breton chicken.

    > Click here to tell us what you think


    “Dear Charlie, just had the Breton Chicken and it was delicious. Just excellent and I said I cooked it . Such a liar!! Hope you are all well , lots of love Livvy (Henriques)”

    Mrs Olivia Henriquesn


    13/01/12

Glazed carrots and sugar snap peas

(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.