Chicken Breasts with Apple and Cider

2. 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 5 minutes. Pour in the cider, bring to the boil and simmer for about 3–4 minutes.

3. Return the chicken to the pan and continue to simmer, uncovered, for another 5–7 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.

4. Serve with rice, pasta or steamed new potatoes.

Tip