Chicken with braised lettuce & peas

Name: Chicken with braised lettuce & peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 1 tbsp Essential Olive Oil; 380 g pack Essential British Chicken Breast Fillets; 25 g unsalted butter; 2 dolce verde or romaine lettuce hearts, stalk trimmed, then halved lengthways; 1 echalion shallot, finely chopped; 185 ml white wine; 250 ml chicken stock from a can or pouch; 100 g frozen Essential Garden Peas; Chopped parsley, to serve (optional); Crusty bread, to serve (optional)

This is a classic French-style recipe and makes a very easy but impressive supper served with some crusty bread for mopping up the delicious sauce.

4 out of 5 stars(1) Rate this recipe

High protein1 of your 5 a day

Serves2
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 tbsp Essential Olive Oil
380g pack Essential British Chicken Breast Fillets
25g unsalted butter
2 dolce verde or romaine lettuce hearts, stalk trimmed, then halved lengthways
1 echalion shallot, finely chopped
185ml white wine
250ml chicken stock from a can or pouch
100g frozen Essential Garden Peas
Chopped parsley, to serve (optional)
Crusty bread, to serve (optional)

Preheat the oven to 200°C, gas mark 6. Heat the oil in a heavy-based frying pan over a medium-high heat. Season the chicken all over with salt, then fry for 2 minutes on the top side, or until golden.
Flip the breasts over, seal underneath for 1 minute, then transfer to a baking tray and roast for 20-25 minutes, until cooked through with no pink meat and juices that run clear. Cover and leave to rest for 5 minutes.
Meanwhile, return the pan to the heat, add the butter and, when sizzling, add the lettuce, cut-side down. Fry for 3-4 minutes until lightly caramelised underneath, then remove to a plate. Lower the heat, then soften the shallot for 5-6 minutes. Turn the heat up, pour in the wine and stock and boil for about 10 minutes to reduce by ⅓-½, or until the sauce is flavourful.
Add the lettuce, cut-side down, simmer gently for 2 minutes, then add the peas. Turn the lettuce and cook for 3-4 minutes more, until the peas are piping hot. Thickly slice the chicken. Add any resting chicken juices to the pan and season. Divide the lettuce, peas and sauce between shallow bowls, add the chicken, scatter with the parsley (if using), and serve with crusty bread, if liked.

Cook’s tip

The sauce relies on the quality of ingredients, so use the best chicken stock. To make this with chicken thighs, brown 4 of them for 5-6 minutes until the skin is crisp and golden, then roast according to pack instructions.

Typical values per serving when made using specific products in recipe