Quick and easy yet sophisticated

JOHN WILD is the owner of the award-winning Packet Bridge Fish and Chip Shop on Main Road, Bolton le Sands which has just re-opened after a refurbishment. Here is his recipe using poultry which is anything but paltry.

HI folks and happy 2004. It only seems a few days ago since I was doing my turkey broth feature.

I'm doing a chicken recipe this week (the headline refers to it as well as me!). It may be good for the men folk to do this recipe for their loved ones on Valentine's Day.

The great thing about a poulet recipe is that it's easy to purchase and is always easy to cook. This one is very simple but the results are staggering!

Chicken Myers (serves four)


4 tablespoons fresh double cream

4 chicken breast fillets

8 oz (225g) packet of frozen broccoli, thawed

10 and a half fluid oz (298g) can of condensed cream of chicken soup

4 good tablespoons of real mayonnaise (don't skimp, get the real thing. I once mistakenly used some cheap stuff, and it was a disaster!)

Half a level teaspoon of curry powder

2 oz (50g) English Cheddar cheese, grated


Pre-heat a moderately hot oven to Gas 5, 190 degrees C.

Arrange the chicken and broccoli in a shallow baking dish.Combine the undiluted chicken soup with the mayonnaise, cream, and curry powder.Spoon this over the chicken and broccoli, then sprinkle with the grated cheese.

Bake in the oven for about 30 minutes until the chicken is cooked through and the cheese is turning golden brown.

Serve with your favourite vegetables and, to drink, any good quality German wine.

This dish is prepared in minutes but your guests will never think so. When you get your laughing gear round the subtle flavour of this dish, you would think it had taken hours to prepare it.

As always, enjoy, and I'll see you in a few weeks.

PS: I'm just sneaking down to the fridge, as talking about German wine has given me a raging thirst for a glass or two.