Cider chicken with creamy mushroom and anchovy sauce recipe

By Lizzie Kamenetzky

  1. Serves 4
  2. Takes 5 minutes to make and 25 minutes to cook
  3. Rating

An original and creamy method to serve chicken.

tried and tested
Cider chicken with creamy mushroom and anchovy sauce


  1. 2 tbsp olive oil
  2. 2 shallots
  3. 3 chicken breasts
  4. 2 anchovy fillets
  5. 200ml cider
  6. 150g button mushrooms
  7. 4 tbsp double cream
  8. 2 tbsp flatleaf parsley


  1. 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. 2. Add 2 anchovy fillets and fry for a few minutes. Pour in 200ml cider and cook for 10 minutes, until reduced.
  3. 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. 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.


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