Chicken supremes with pancetta

Method

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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Ingredients

2 chicken supremes
75g Pancetta
30ml Olive oil
8 white asparagus spears
220g fresh ceps, a type of mushroom
60g unsalted Butter
1/2 lemon, juice only
small flat-leaf parsley, chopped

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