- Serves: 4
- Cook Time: 35 minutes
- Prep Time: 15 minutes
- Effort: medium
- 4 chicken breast supremes, each 150-175g
- freshly ground sea salt, and pepper
- 1 tbsp sunflower oil
- 50 g butter
- 2 Granny Smith apples
- 1 tsp icing sugar
- 300 ml dry cider
- 300 ml light chicken stock
- 150 ml double cream
- 2 tbsp parsley, chopped
- 1 tsp tarragon leaves, chopped
- lemon juice, to taste
1. Season the chicken breasts with freshly ground sea salt and pepper.
2. Heat a large frying pan. Add the sunflower oil and 25g of butter to the pan.
3. When the butter is foaming, add the chicken breasts, cook for 7-8 minutes on each side, until lightly coloured and just cooked through.
4. Remove them from the pan and keep warm on a warmed plate.
5. Add the remaining butter and the apple slices to the pan. Sprinkle over the icing sugar and gently fry the apples for 3-4 minutes, until browned and glazed.
6. Remove the apples from the heat and keep warm with the chicken.
7. Add the cider to the pan, bring to the boil and reduce until it's almost disappeared.
8. Add the stock and again reduce, this time by about two-thirds.
9. Add the cream and bring the sauce back to the boil.
10. Return the chicken breasts, the apples and any juices they have released to the pan. Warm everything through for 2-3 minutes.
11. Add a tablespoon of parsley and the tarragon. Season the sauce with freshly ground sea salt and pepper and lemon juice to taste.
12. To serve, place a chicken breast on each plate, spoon over the apple slices and sauce and sprinkle with remaining parsley.
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