Chicken Supremes with Pancetta

Frank Bordoni combines tender chicken with pancetta, buttery ceps and crisp asparagus in this simple-to-make supper
By Frank Bordoni
Chicken Supremes with Pancetta
  • Rating:
  • Serves: 2
  • Cook Time: 40 minutes
  • Prep Time: 40 minutes
  • Effort: easy


  • 2 chicken breast supremes
  • 75 g pancetta
  • 30 ml olive oil
  • 8 asparagus
  • 220 g fresh cep mushrooms, a type of mushroom
  • 60 g unsalted butter
  • 1/2 lemon, juice only
  • small flat leaf parsley, chopped


1. Preheat the oven to 200C/gas 6. Wrap the chicken breasts in the pancetta, securing with a cocktail stick if necessary. Season the breasts, brush with oil, and fry over a moderate heat for three to four minutes - until the pancetta begins to colour. Transfer to the oven and roast for 20-25 minutes until tender.

2. Bring a large pan of salted water to the boil. Trim the asparagus, and blanch for 2-3 minutes, before draining, and refreshing in cold water. Set aside.

3. Heat the remaining oil in a frying pan and add the ceps. Cook for four to five minutes, until just softened. Add the asparagus and the butter and brown over a high heat. When ready, drizzle over with the lemon juice.

4. To serve, divide the asparagus and ceps between two plates and top with a cooked chicken breast . Trickle over any juices left in the pan and garnish with parsley before serving.

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