This creamy take on an Italian classic is perfect for spring, served with spring greens and it’s comforting sauce for a simple Sunday lunch or weekday evening meal.   We hope you enjoy as much as we do.


  • Ingredients

    Olive / vegetable oil
    2 Packington Chicken breasts
    1 small onion
    1 clove of garlic
    150ml double cream
    150ml of water / wine / chicken stock
    2 tablespoons of capers

    For the topping 

    1 large handful of breadcrumbs
    1 tablespoon of olive oil
    A handful of grated extra strong cheddar or parmesan
    2-3 large sprigs of rosemary / thyme or other garden herbs
    A pinch of sea salt & black pepper
    To serve
    Cavolo nero / Spring greens, sauteed in a hot pan with olive oil and seasoning
    New potatoes or rice are also a delicious side dish

  • Method

    1. Firstly make the crumb topping, fry the breadcrumbs in the olive oil until they start to turn a golden colour and smell delicious! Toss into a bowl with the grated cheese, finely chopped herbs and seasoning and set aside.  (This can also be done ahead of time and frozen).

    2. Preheat the oven to 200 degrees C

    3. Preheat a pan with a couple of tablespoons of vegetable or olive oil, place the chicken in the pan, skin side down and cook for 5-6 minutes until the skin starts to turn golden.  Season this side of the chicken and then turn, to repeat and cook for the same amount of time on the underside.  The chicken should be lightly coloured on each side, remove and place on a plate.

    4. Return the pan to the heat and add the diced onion, stir and cook gently for 5-10 minutes until translucent and starting to colour slightly.  Add the garlic, stir to cook for another minute.  Then add the wine / chicken stock / water and allow to bubble for a few minutes, then add the double cream and half the capers.

    5. Return the chicken breasts to the pan and top with the herby breadcrumbs and cheese.  Place in the hot oven for approximately 15 minutes, until the chicken is fully cooked.  A temperature probe is the best way to test this, the internal temperature should be 75 C.

    6. Allow to rest, whilst you cook your greens, slice and serve.