An original and creamy method to serve chicken.
Ingredients
- 2 tbsp olive oil
- 2 shallots
- 3 chicken breasts
- 2 anchovy fillets
- 200ml cider
- 150g button mushrooms
- 4 tbsp double cream
- 2 tbsp flatleaf parsley
Method
- 1. Heat 2 tbsp olive oil in a pan and gently fry 2 shallots, sliced, for 5 minutes or until soft. Add 3 chicken breasts, sliced, and brown all over.
- 2. Add 2 anchovy fillets and fry for a few minutes. Pour in 200ml cider and cook for 10 minutes, until reduced.
- 3. Meanwhile, melt a knob of butter in a pan and gently fry 150g button mushrooms, halved, until tender. Stir 4 tbsp double cream, a squeeze of lemon juice and 2 tbsp chopped fresh flatleaf parsley into the pan with the chicken and season.
- 4. Add the mushrooms and serve with baked potatoes.
Nutritional info
Per serving: 296kcals, 18.4g fat (7.8g saturated), 26.8g protein, 2.5g carbs, 2.3g sugar, 0.4g salt
Chef's tip
Omit the anchovies and add 1 tbsp sweet smoked paprika and swap the cider for chicken stock. Add a splash of brandy with the cream to make a delicious chicken stroganoff.