This recipe has been stolen from The Hairy Bikers Food Tour of Britain, I've just tweaked it slightly for my families taste.
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
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
1 Onion sliced
2 tbsp Flour
2 tsp Whole grain mustard
1 Bramley apple cut into batons
8oz Chestnut mushrooms sliced
500ml Chicken stock
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.
Serve with the baked potato and some roasted tomatoes.