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.

Honey Mustard Peppercorn Pork Chops

This pork chop dish is a variation

of one of my favourite English dishes,

Somerset Pork.

With its creamy mustard sauce,

served with new potatoes,

it is absolutely delicious!

~~~

Ingredients:
15ml wholegrain mustard
5ml runny honey
2 Pork Chops
50g butter
1 red onion, halved and sliced
2 cooking apples, pealed, cored and cut into slices
200g new potatoes, lightly cooked and halved
5ml wholegrain mustard
6 sage leaves, shredded

Sauce:
3 finely chopped shallots
15ml green peppercorns
125ml cider
100ml double cream

Method
Nick the fatty edge of the chops in a few places to stop the chops from curling when cooking.
Mix the mustard and honey and cover the chops liberally.
Place the chops in a hot griddle pan and cook for 5-6 minutes on each side.
In another pan, melt half butter, add the onions and apples and cook for 2-3 minutes.
Add the potatoes and mustard to the onion and apples and warm through, adding the sage leaves and seasoning just before serving.

To make the sauce:
In a hot pan, melt the remaining butter, allowing it to foam. Add the shallots and peppercorns and cook for about a minute. Add the cider and bring to the boil. Add the double cream and simmer until it thickens, Season with sea salt and freshly ground black pepper.