Chicken Breast with Cider
- Preparation and cooking time
- Total time
- More effort
- Serves 4
Ingredients
- 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 Merrydown Vintage Dry Cider
- 1 tbsp wholegrain mustard
- 75ml double cream
- Salt and freshly ground black pepper
- Rice, pasta or steamed new potatoes to serve
Method
- STEP 1Heat the oil and butter in a large frying pan and fry the chicken breasts about 3 minutes on each side until golden brown. Transfer to a plate. (NB: They will not be completely cooked at this stage.)
- STEP 2Add 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.
- STEP 3Pour in the cider, bring to the boil and simmer for about 3âÂÂ4 minutes. Return the chicken to the pan and continue to simmer, uncovered, for another 5âÂÂ7 minutes. Stir in the mustard and double cream and heat through.
- STEP 4Check to make sure the chicken is done and season the sauce with salt and pepper if necessary. Serve with rice, pasta or steamed new potatoes.