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Tasty chicken dishes that are easy on the purse

CHICKEN is quick to cook, reasonably priced and low in fat, so try out some of these tasty recipes.

The first is a French-style dish, the second Italian and the third is a great one-pot wonder from New Orleans.


Serves 4


- 4 chicken breasts

- Salt and pepper

- 3 tbsp olive oil

- 40ml white wine

- 50ml heavy cream

- 3 tbsp Dijon mustard

- 1 tbsp chopped tarragon

- 1 tbsp chopped fresh parsley

- 40ml chicken stock

- Handful of grapes, sliced in half


- Wash and pat dry chicken breasts. Sprinkle with salt and pepper.

- In a large non-stick pan, heat oil, add chicken and sauté until cooked all the way through. Transfer to a plate and cover with foil to keep warm.

- Pour wine into pan and simmer for 2 minutes, whisk in cream, mustard, tarragon, parsley and chicken stock.

- Place chicken on a plate, pour cream sauce on top and garnish with grapes.

- Serve with white or brown rice.


Serves 4


- 4 chicken breasts

- Salt and black pepper

- 8 slices prosciutto ham

- 8 sage leaves (extra for garnish)

- 40g plain flour

- 2 tbsp butter, divided in two

- 2 tbsp olive oil

- 50ml cup white wine

- 30ml chicken stock

- 8 lemon slices


- Sprinkle each breast lightly with salt and pepper.

- Top with a slice of prosciutto and a sage leaf. Place chicken between 2 sheets of plastic wrap. Using the base of a small pan, pound to about a 1/4-inch thickness.

- Spread the flour on a plate and dip the chicken in it, coating both sides.

- Heat 1 tbsp of butter with the olive oil in a large pan. When the butter begins to foam, add the breasts to the pan, prosciutto and leaf side down.

- Cook 3 to 4 minutes per side, until lightly browned and cooked through.

- Transfer to a platter and cover to keep warm.


- Add wine to the hot pan and stir to loosen all the brown bits.

- Let the wine reduce by half, add the chicken stock and reduce again for 3 more minutes.

- Remove the pan from the heat and stir in the rest of the butter.

- Taste and adjust sauce with salt and pepper, then pour over the chicken breasts. Serve immediately with lemon slices and pasta.


Serves 4


- 4 tbsp olive oil

- 5 chicken breasts

- Salt and pepper

- 4 celery stalks, finely diced

- 2 onions, finely chopped

- 1 bell pepper, cleaned, deseeded and finely diced

- 4 spicy Italian sausages, cut into 1/2-inch pieces

- 3 cloves garlic, finely chopped

- 430ml chicken stock

- 1 tbsp Cajun seasoning

- 2 cans crushed tomatoes, drained

- 120g long-grain white rice


- Heat oil in a large pot over medium/ high heat.

- Rinse, dry and season chicken.

- Cook chicken for 4-5 minutes on each side. Cut into 1-inch pieces and set aside.

- Add celery, onions and bell pepper to pot. Cook for 5-8 minutes.

- Add sausage and cook for a further 3-4 minutes.

- Add garlic and cook for 30 seconds. Then add chicken stock, Cajun seasoning and tomatoes. Bring to a simmer.

- Add in rice and cook for 5 minutes. Remove from heat.

- Add chicken back in. Cover pot and let stand for 25-30 minutes.

- Serve in bowls.