Pan Fried Chicken in Apple and Cider Sauce
recipe
Pan Fried Chicken in Apple and Cider Sauce
No commentsIngredients
- 15g butter
- 2 Cox's apples, peeled and diced
- 300ml dry cider
- 300ml fresh chicken stock
- 4 skinless chicken breasts
- 2 tbsp sunflower oil
- 300ml double cream
- 1 tbsp freshly chopped chives
- pinch each of Maldon sea salt and ground white pepper
Serves:
4
Preparation:
20
Cook Time:
62
Total Time:
82min
Directions
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- To make the sauce, melt the butter in a saucepan then fry the apple until it has softened slightly. Tip it out on to a plate and reserve.
- Pour the cider and stock into a hot frying pan and leave to bubble gently for about 30 minutes, until it is approximately a tenth of its original volume.
- Meanwhile, heat a frying pan until it's very hot. Season the chicken breasts, add the oil to the pan and whack them in. Pan-fry for 10-12 minutes, until they are cooked through, and a delicious golden brown.
- To finish off the sauce, add the cream and apples and reduce the mixture for a further 10 minutes, until it is a nice smooth, creamy consistency. Add the chives and season.
- To serve, lay out four warm plates, place a chicken breast in the centre of each one and spoon the sauce over.
Source: Tesco
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