Ingredients

The following ingredients have 6 Servings
  • 6 boneless chicken breasts, skin on
  • salt and freshly ground black pepper
  • 75g/2½oz butter, plus extra to serve
  • 3 tbsp olive oil
  • 2 onions, peeled, sliced
  • 4 tbsp plain flour
  • 2 tbsp wholegrain mustard
  • 2 dessert apples, peeled, cores removed, sliced into batons
  • 110g/4oz button mushrooms, sliced
  • 250ml/9fl oz chicken stock
  • 300ml/10½fl oz cider
  • 1 tbsp finely chopped fresh sage
  • 250ml/9fl oz double cream
  • 300g/10½oz cheddar, grated
  • 6 baked potatoes, to serve
  • butter, to serve

Instruction

  • Preheat the oven to 200C/400F/Gas 6.
  • Season the chicken breasts with salt and freshly ground black pepper.
  • Heat a large frying pan until smoking, then add half of the butter and oil. Fry the chicken breasts in batches, skin-side down first, for 1-2 minutes on both sides, or until golden-brown all over.
  • Transfer the chicken breast to a deep-sided roasting tray and roast in the oven for 25 minutes, or until the chicken is cooked through (NB: the chicken is cooked through when the juices run clear when the thickest part is pierced with a skewer.) Keep warm.
  • Return the pan to the heat and add the remaining butter and oil. Add the onions and cook for 4-5 minutes, or until softened but not coloured. Stir in the flour and the mustard and cook for a further 1-2 minutes. Add the apples and mushrooms and cook for a further minute, then pour over the chicken stock.
  • Bring to the boil, then add the cider and return to the boil. Cook for 1-2 minutes, then lower the heat, add the sage and stir in the cream. Simmer for a further 5-6 minutes, then season, to taste, with salt and freshly ground black pepper.
  • Pour the sauce over the chicken so that it is completely covered.
  • Preheat the grill to high.
  • Sprinkle the cheddar cheese over the chicken and place under the grill for 4-5 minutes, or until the cheese is melted, golden-brown and bubbling.
  • To serve, place a baked potato topped with a knob of butter on each serving plate. Spoon the chicken alongside and serve.