Smothered Basque chicken breast
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recette

Smothered Basque chicken breast

  • Preparation 20 min
  • Cooking time 25 min
  • For 2 servings

Ingredients

    • 2 chicken cutlets (200 g / 1/2 lb each) 
    • 1 tbsp. of whole-grain mustard 
    • 3 springs of parsley 
    • 1 pinch of Espelette chili pepper 
    • 1 tbsp. of olive oil 
    • Salt, freshly ground pepper 

  • Sauce

    • 1 can of peeled tomatoes with their juice (300 g / 2/3 lb) 
    • 1 red bell pepper 
    • 2 shallots 
    • 65 ml (2 fl oz) of white wine 
    • 3 g of Espelette chili pepper 
    • 1 bay leaf 
    • 5 sprigs of parsley 

  • Dressing

    • 3 sprigs of parsley 
    • 1/2 lemon (juice and zest) 

1. Peel and chop the garlic. Rinse and chop the parsley. Smear the chicken breasts with mustard then season them with Espelette pepper, salt and pepper. Add the chopped garlic and let it marinate for at least 30 minutes. 

2. Preheat the oven to 180°C / 350°F 

3. Meanwhile, wash deseed and cut the bell pepper into thin strips. Peel and mince the shallots. Rinse and chop the parsley. 

4. Place all the sauce ingredients in the ‘Papillote’ Oven Dish, then add salt and pepper. Mix well and then add the chicken breasts. 

5. Cook with the lid on for about 35 minutes. Take it out of the oven, sprinkle with parsley and add a squeeze of lemon juice. 

Tip: To check if the chicken breasts are cooked, use a meat thermometer, and make sure that their internal temperature reaches 75°C / 165°F. 

Tip: This dish goes well with rice or semolina on the side.