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  • 4 chicken breast fillets
  • 1 onion, finely chopped
  • 100 ml white wine
  • 240 g heavy cream
  • 200 ml hot water
  • 50 g capers, desalted
  • 50 g olives, pitted and sliced
  • 1 chicken or vegetable bouillon cube
  • 1 tablespoon Dijon mustard (or Sweet Russian Mustard)
  • 3 cloves of garlic, thinly sliced

For crust:

  1. 100 g bread, can be stale
  2. 40 g grated parmesan
  3. 60 g butter, softened
  4. some parsley, finely chopped
  5. salt
  6. pepper


  1. Preheat oven to 180 C (350 F)
  2. Put chicken in a bowel and drizzle with olive oil and sprinkle with salt and pepper.
  3. Place the fillets into a hot fry pan and slightly brown on both sides. (the rest of the cooking will take place in the oven).
  4. Take the browned chicken and place them into a roasting pan. (Do not wash the fry pan as it will be used again in the next step)
  5. Using the fry pan add the chopped onion and sauté. Do not add any extra oil.
  6. Put in the wine and let it evaporate.
  7. Add the heavy cream, water, capers, olives, bouillon cube, garlic and Dijon mustard (prefer Sweet Russian Mustard)
  8. Bring to a boil and pour over the chicken fillets in the baking pan.

For the crust:

  1. Using a food processor, add the bread, salt, pepper and grated parmesan.
  2. Pulse until the bread has broken down in to small pieces.
  3. Add the butter and pulse 1-2 times.
  4. Add the parsley and pulse to mix.
  5. Place onto of the chicken fillets.
  6. Bake for 25-30 minutes, or until the crust turns golden brown and crunchy. Ensure the chicken is completely cooked.When ready, remove from oven and serve with mashed pototes or sweet potatoes.

Options: Add some fried leeks to your potatoes to add a little kick.


Original Recipe