Bord à Bord Recipes with organic seaweed from Brittany

Recipes of the sea

Chicken breast with wakame

  • 10 min
  • 20 min


Serves 4:
◦ 4 free-range chicken breasts with skin
◦ 100cl of pouring cream
◦ 1 large leaf of desalinated wakame
◦ 1 glass of white wine
◦ 1 onion
◦ 4 large button mushrooms


First step:
◦ Peel the onion and chop finely.
◦ Mince the Wakame (2 to 3 mm) and mushrooms.
◦ In a frying pan, heat some olive oil. Place the chicken breast fillets skin side down. Turn over until the fillets are golden brown. Salt, then let cook for 3 minutes and remove from the frying pan.
◦ Add the onion and mushrooms. Fry for a few seconds. Deglaze with white wine and reduce by half
◦ Add cream and let simmer on a low flame for 10 minutes.

Second step:
◦ Add the chicken breast. Cover and let simmer until the chicken is fully cooked.
◦ Add Wakame. Reduce the sauce and adjust the seasoning.

The special trick


Add chopped parsley when serving. For a little exoticism, add half a teaspoon of curry to spice up your dish.

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