• 2 chicken supremes (breasts with the small bone still attached), skin on

  • 2 tbsp olive oil

  • 75g/2½oz pancetta

  • 8 spears of white asparagus

  • 120g/4¼oz chestnut mushrooms, quartered

  • 60g/3oz unsalted butter

  • ½ a lemon, juice only

  • 1 small bunch of Italian parsley, chopped

  • salt and freshly ground black pepper


  • 1.

    Preheat the oven to 200C/390F/Gas 6.

  • 2.

    Season the chicken supremes with salt and freshly ground black pepper and brush with a little of the olive oil.

  • 3.

    Heat a frying pan over a medium heat and add the chicken. Fry for about two minutes on each side, or until golden.

  • 4.

    Transfer the chicken to a baking tray (keep the pan to one side for use later in the recipe) and cook in the oven for 20-25 minutes, or until cooked through.

  • 5.

    At the same time, place the pancetta on a separate baking tray and cook in the oven for about 15 minutes, or until crispy. Remove and set aside on kitchen paper.

  • 6.

    Meanwhile, trim the woody ends off the asparagus. Bring a large pan of salted boiling water to the boil and blanch the asparagus. Drain the asparagus then refresh in cold water and set aside.

  • 7.

    Heat the remaining olive oil in the pan you used to cook the chicken and add the mushrooms. Cook for 4-5 minutes until just softened. Turn up the heat and add the blanched asparagus and the butter and allow to brown.

  • 8.

    Add the lemon juice and parsley.

  • 9.

    To serve, divide the asparagus and mushrooms between two warm plates. Top each with a chicken supreme, drizzle over any juices left in the pan and garnish with the crispy pancetta

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