1tbsp olive oil
4 chicken breasts
1 onion, finely sliced
1/2tbsp plain flour
1/4 pint (150ml) cider
1/4 pint (150ml) double cream
2tbsp whole grain mustard
a small handful finely chopped parsley
- Heat the oil in a heavy based casserole dish and fry the chicken breasts on each side until golden in colour. Remove the chicken and put to one side on a plate.
- Add the onion to the casserole dish and fry until softened.
- Stir in the flour, mix well, then add the cider and cream, stir well.
- Put the chicken back into the pan and cover with the lid; either simmer gently on the hob for about 25 minutes or until the breasts are cooked through, or put onto the oven at 180c for about half and hour, check to see that the chicken is cooked though by testing with the tip of a sharp knife. The flesh needs to be opaque throughout.
- Stir in the mustard, salt and pepper to taste and then add the chopped parsley.
This is a light dish that goes well with salad, steamed green vegetables, new potatoes or rice. As you can see from the picture we had ours with Garlic Beans, with the beans picked freshly out of the garden, probably the last of the year.