Chicken Breasts with Apple and Cider
recipe
Chicken Breasts with Apple and Cider
No commentsIngredients
1 tbsp olive oil
- 1 knob of butter
- 4 boneless, skinless chicken breasts
- 2 shallots, finely chopped
- 3 dessert apples, peeled, cored and sliced
- 200ml dry cider
- 1 tbsp wholegrain mustard
- 75ml double cream
- salt and freshly ground black pepper
- rice, pasta or steamed new potatoes to serve
Serves:
4
Preparation:
15
Cook Time:
25
Total Time:
40min
Directions
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- Heat the oil and butter in a large frying pan and fry the chicken breasts about minutes on each side until golden brown. Transfer to a plate. (NB: They will not be completely cooked at this stage.)
- Add a little more oil and butter if necessary and add the shallots and apple slices. Fry over a medium-high heat until they begin to colour and soften, about minutes. Pour in the cider, bring to the boil and simmer for about #minutes.
- Return the chicken to the pan and continue to simmer, uncovered, for another #minutes. Stir in the mustard and double cream and heat through. Check to make sure the chicken is done and season the sauce with salt and pepper if necessary.
Source: Terry Farris
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