Cider chicken with creamy mushroom and anchovy sauce

Method

1. Heat the olive oil in a pan and gently fry the shallots for 5 minutes or until soft. Add the chicken and brown all over.
2. Add the anchovy fillets and fry for a few minutes. Pour in the cider and cook for 10 minutes, until reduced.
3. Meanwhile, melt a knob of butter in a pan and gently fry the mushrooms until tender. Stir in the double cream, lemon juice and parsley into the pan with the chicken and season.
4. Add the mushrooms to the chicken and serve with baked potatoes.