Chicken Breasts in Apple and Cider Sauce

Chicken Breasts in Apple and Cider Sauce

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Serves 2

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


  1. Put the oil and butter in a frying pan or flameproof casserole and heat gently over a low heat.
  2. Add the shallots and increase the heat to moderate, fry, stirring frequently for about 3 – 4 minutes or until they have softened.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve with rice or buttered noodles and a green salad or vegetables.
Variation: You can replace the cider with a dry white wine or a richly flavoured chicken stock.

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