Roasted Chicken Breasts in a Port & Merlot Jus
Two higher-welfare British chicken breasts in a classic Port and Merlot wine jus with roasted shallots and chestnut mushrooms.
To check availability in your area, please enter your postcode
Tell Me More
- Perfect for any dinner party or even a mid-week supper.
- Classic dish of roasted chicken breast, leaving the skin on to allow for a moister eat.
- We have paired the chicken with roasted shallots that caramelise through the oven and classic roasted chestnut mushrooms which really add to the dish!
Try it with:
- Roasted parsnips and creamed mash.
- Crushed roasted new potato with garlic and rosemary.
- Use truffle oil - a nice creamy cheesy truffle polenta a go. Finished off with a gooood squeeze of lemon to help cut through the decadent richness of the red wine and port sauce and of course the parmesan truffle polenta.
Complete your meal...
Quick View
Creamy Mash
Quick View
Braised Red Cabbage
You might also like...
Quick View
Chicken, Ham and Leek Pie
Quick View
Dauphinoise Potatoes
Quick View
Coq au Vin
Quick View
Lasagne Al Forno