Cider chicken with creamy mushroom and anchovy sauce

  • for 4 people
  • Takes 5 minutes to make and 25 minutes to cook
An original and creamy method to serve chicken.

Nutritional info per serving

Per serving: 296kcals, 18.4g fat (7.8g saturated), 26.8g protein, 2.5g carbs, 2.3g sugar, 0.4g salt

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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


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.

  • 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.

From January 2009

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