Chicken in cider sauce

Serves: 4
Preparation time: 10 minutes
Cooking time: 30 minutes


25g (1oz) porcini mushrooms
1 tbsp olive oil
4 part-boned chicken breasts
25g (1oz) butter
2 shallots, finely chopped
450g (1lb) mixed mushrooms, sliced
3 garlic cloves, chopped
1 tbsp chopped fresh thyme
150ml (5fl oz) medium cider
150ml (5fl oz) light chicken stock
200ml (7fl oz) crème fraiche
4 tbsp chopped fresh parsley


1 Soak the porcini mushrooms in 100ml (3½fl oz) boiling water and set to one side for 10 minutes. Heat the olive oil in a large non-stick frying pan, add the chicken and cook over a medium high heat until golden all over. Set to one side. Drain the porcini mushrooms, reserving the cooking liquid and roughly chop.

2 Melt the butter in the pan, add the shallots, mixed mushrooms, garlic, thyme and porcini mushrooms and fry for 5 minutes or until all the moisture has been cooked off. Add the cider and bubble rapidly for 2 minutes. Add the stock and reserved mushroom soaking liquid and return the chicken to the pan. Cover and cook for 15 minutes until cooked through.

3 Place the chicken on a warm serving plate and keep warm. Reduce the liquid in the pan to about half and then stir in the crème fraiche. Check the seasoning and stir in the parsley. Pour over the chicken and serve with buttery mash and wilted spinach.



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