Wrapped Breast of Chicken with Wild Mushrooms

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

Preparation info

Difficulty
Medium

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.

Ingredients

55 g/2oz dried morels
30 g/1

Main course
Spicy
Gluten-free

Method

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/