Chicken with braised lettuce & peas

Chicken with braised lettuce & peas

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

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  • 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)


  1. 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.

  2. 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.

  3. 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.

  4. 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


2,395kJ/ 573kcals



Saturated Fat












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4 out of 5 stars1 rating