- 2 chicken supremes (breasts with the small bone still attached), skin on
- 2 tbsp olive oil
- 75g/2½oz pancetta
- 8 spears of white asparagus
- 120g/4¼oz chestnut mushrooms, quartered
- 60g/3oz unsalted butter
- ½ a lemon, juice only
- 1 small bunch of Italian parsley, chopped
- salt and freshly ground black pepper
- Preheat the oven to 200C/390F/Gas 6.
- Season the chicken supremes with salt and freshly ground black pepper and brush with a little of the olive oil.
- Heat a frying pan over a medium heat and add the chicken. Fry for about two minutes on each side, or until golden.
- Transfer the chicken to a baking tray (keep the pan to one side for use later in the recipe) and cook in the oven for 20-25 minutes, or until cooked through.
- At the same time, place the pancetta on a separate baking tray and cook in the oven for about 15 minutes, or until crispy. Remove and set aside on kitchen paper.
- Meanwhile, trim the woody ends off the asparagus. Bring a large pan of salted boiling water to the boil and blanch the asparagus. Drain the asparagus then refresh in cold water and set aside.
- Heat the remaining olive oil in the pan you used to cook the chicken and add the mushrooms. Cook for 4-5 minutes until just softened. Turn up the heat and add the blanched asparagus and the butter and allow to brown.
- Add the lemon juice and parsley.
- To serve, divide the asparagus and mushrooms between two warm plates. Top each with a chicken supreme, drizzle over any juices left in the pan and garnish with the crispy pancetta.