Wrapped Breast of Chicken with Wild Mushrooms

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


  • large bowl
  • roasting pan which is just big enough to hold the 4 packages
  • foil
  • 2 saucepans
  • fine sieve or butter muslin bowl


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).


Drain the reconstituted mushrooms into a saucepan through a fine sieve or butter muslin. Add the chicken stock and white wine and boil to reduce to 575ml/1 pt of liquid.

Scatter the reconstituted mushrooms over the shallots in the roasting dish. Arrange the four packages in the dish and pour the hot stock over them. Bake for 30 minutes.

Remove from the oven and transfer the packages to a hot dish and leave to rest in a warm place for 10 minutes while you make the sauce.

Put the roasting dish on to the hob, bring the contents to a rolling boil and reduce to about 150ml/¼pt Adjust the seasoning, then whisk in the remaining butter a piece at a time until amalgamated. Remove from the heat and transfer to a saucepan or gravy boat.


Unwrap the chicken from the foil and carve each suprême into 3 pieces. Pour the sauce on 4 heated plates and arrange the slices, overlapping, in the centre of each. Serve immediately.