Wrapped Breast of Chicken with Wild Mushrooms

Preparation info

    • Difficulty


Appears in

Keep it Simple

By Alastair Little and Richard Whittington

Published 1993

  • About

With elements of both a dish cooked en papillote and a saltimbocca, I believe this is a genuinely original dish - something a chef can rarely say. It is another signature dish of the restaurant.


  • 55 g/2oz dried morels
  • 30 g/1oz dried ceps
  • 225 g/8oz butter
  • 2 shallots
  • 8 large leaves of seasonal greens or Savoy cabbage (outer leaves only)
  • 8 slices of pancetta or 4 of prosciutto (ask the grocer to cut on number two thickness)
  • 300 ml/½pt Chicken Stock
  • 1 glass (150ml/¼pt) of dry white wine
  • 4 large chicken suprêmes
  • salt and pepper


    Mise en Place

    Well ahead: put the dried mushrooms to soak in warm water for half an hour.

    Preheat the oven to its highest setting and put 2.25 litres/4pt of salted water to heat • Generously butter a roasting dish which is just big enough to hold the four packages • Peel and finely chop the shallots and then distribute them evenly over the bottom of the dish • Butter four 20cm/8in squares of foil.

    Prepare the leaves: blanch them in boiling salted water for 3 minutes and refresh in cold water. Drain thoroughly and cut out the tough bottom part of the stalk from each leaf.

    Assemble the packages: spread 2 of the green leaves on each foil square to cover. Place 2 slices of pancetta slightly overlapping or 1 slice of prosciutto to cover as much of the greens as possible. Then place a 15g/½oz piece of butter in the middle and put a chicken suprême on it Grind black pepper to season, but add no salt as the ham is salty and the salt taste intensifies when hot Carefully fold the greens and ham around the suprême, then roll the foil around (as illustrated below).