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

Ingredients

  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

Method

  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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