It's not a dish i will do often, not because it wasn't good, because it was really delicious, but because it's not good for the waste line and arteries.
The rich creamy sauce, the moist chicken and the tang of the mustard, goes really well with a baked spud, but you don't need to put any butter on the spud as the sauce soaks in to the fluffy potato.
I will admit i did forget to put the cheese on top and grill it till it was golden and bubbly, but to be honest it really didn't need it, it was deliciously rich and creamy enough without it!!
I roasted some vine ripened tomatoes to go with it, the sweet but acidic tang from the tomatoes cut through the rich creaminess!!!
Pre heat oven to 200c, 400f or gas mark 6
Serves 2
1 Baking potato per person.
Prick potato all over and put straight onto rack in the oven and bake for about an hour.
2 Chicken breasts
1 tbsp Olive oil
25g Butter
1 Onion sliced
2 tbsp Flour
2 tsp Whole grain mustard
1 Bramley apple cut into batons
8oz Chestnut mushrooms sliced
500ml Chicken stock
150ml Cider
6 leaves of sage finely chopped
100ml Double cream
100g Grated cheddar - optional - I refrained from the cheese.
Salt and pepper to taste
In a large saute pan melt the butter and olive oil, add the chicken to the pan and brown on all sides, remove from pan and put on a roasting tin and roast in the oven for 15 minutes.
Add the onions to the pan and soften but do not colour, then add the mushrooms and brown.
Stir in the mustard and flour and cook out for 2 minutes.
Add the stock and bring to the boil then add the cider and cook off the alcohol for 2 minutes, turn the heat down low and stir in the sage and cream.
Season to taste and simmer for 15 minutes.
Add the chicken back to the pan.
If you are going to use the cheese, put the grill on full and sprinkle the cheese over the chicken and grill till the cheese is golden and bubbly.
Serve with the baked potato and some roasted tomatoes.
Sounds lovely. I converted the recipe into Weightwatchers pro points = 8 if you replace the double cream with 1/2 fat Creme Fraiche, use low alcohol cider and fry light instead of olive oil and butter. Good value in deed!
ReplyDeleteThanks for your comment Escargot.
ReplyDeleteI have actually done this recipe without any cream in it and it tastes just as good.
I have also left out the butter when frying the chicken and just gave it a brush with olive oil.
Try it with out the cream and your have to use even less points!