Chicken with Cider Sauce

Chicken with Cider Sauce

Ingredients:

4 chicken breasts, with skin on

30ml olive oil

1 small onion, peeled and chopped

125g chestnut mushrooms

125ml cider

125ml chicken stock

50g frozen peas

50ml double cream

30ml chopped fresh parsley

Method:

Healt the oil in a large, heavy based frying pan and fry the chicken, skin side down for 5-6 minutes until browned. Turn chicken over and add the onion and mushrooms to the pan. Cook for a further 3-4 minutes until the mushrooms are browned.

Add the cider to the pan and allow to bubble until reduced by about half. Add the chicken stock and simmer for 10 minutes.

Add the frozen peas to the pan with the chicken stock and cook for 2 minutes. Stir in the cream and parsley and simmer for 1 minute more.

Serve with boiled potatoes mashed with butter, milk, salt and pepper.