Wrapped Breast of Chicken with Wild Mushrooms

Preparation info
    • Difficulty


Appears in

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/1


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/