As with a lot of the recipes in here, this was completely made up 1 day when I had absolutely no idea what to cook for dinner.  It’s called Chicken a la Samedi because having been asked at least 8 million times what I was making I needed to come up with something, and it was a Saturday!

This is great served with Buttery Garlic Mash

Olive oil
Garlic minced
1/2 large onion finely chopped
1 cup chopped peppers
Cup red wine
1 tin diced tomatos
1 tsp oregano
Salt and pepper
4 thin cut chicken breasts (the cutlet type)
2 cups béchamel sauce
Cup finely grated pecorino romano cheese


  1.   Pre heat the oven to 400F
  2.   In an oven proof skillet, over medium high heat add the olive oil and cook the garlic and onion for a few mins until the onion starts to soften
  3.   Add the peppers and cook for 3-4 mins until starting to soften
  4.   Add the wine and cook for a few mins
  5.   Add the tomatoes, oregano, salt and pepper
  6.   Remove the mixture from the pan and set to 1 side
  7.   Place the chicken in a single layer in the bottom of the pan
  8.   Pour the tomato mixture over the top of the chicken
  9.   Spoon the béchamel sauce on top and smooth out
  10.   Sprinkle on the cheese
  11.   Cook in the oven for 25 mins