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Chicken Breasts in Apple and Cider Sauce
Preparation time – 10 minutes
Cooking time – 20 minutes
A lovely creamy sauce with a sharp tang of dry cider.
Nutritional content per serving:
Energy 495 kcal, Protein 40 g, Fat 23 g of which saturates 11 g; Carbohydrate 28 g of which sugars 28 g.
1 tbsp olive oil 15 g/ ½ oz butter 2 shallots, finely chopped 2 crisp red or green-skinned dessert apples, quartered, cored and sliced ½ tbsp light muscovado sugar 2 boneless, skinless chicken breasts, about 175 g/ 6 oz each 150 ml/ 5 fl oz dry cider 1 -2 tsps Worcestershire sauce 2 tbsps crème fraîche Salt and freshly ground black pepper
- Put the oil and butter in a frying pan or flameproof casserole and heat gently over a low heat.
- Add the shallots and increase the heat to moderate, fry, stirring frequently for about 3 – 4 minutes or until they have softened.
- Add the sliced apples and sprinkle over the muscovado sugar. Raise the heat to fairly high and fry until the mixture starts to turn a golden colour.
- Remove the shallots and apple slices using a slotted spoon and set aside. Add more oil to the pan, add the chicken breasts and fry over a fairly high heat for about 6 minutes turning once, until golden.
- Pour over the cider and bring to the boil, then simmer uncovered for about 8 – 10 minutes, stirring occasionally and turning the chicken once more, until it is cooked through. Test by piercing with a sharp knife and if the juices run clear, it is ready.
- Stir in the Worcestershire sauce and crème fraîche, season to taste with salt and black pepper. Return the shallots and apple slices to the pan and warm through for another 1 – 2 minutes, but do not allow the sauce to boil.
- Serve with rice or buttered noodles and a green salad or vegetables.
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