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Recipe for :

Hub Country Breasts of Chicken
This is a Hub-UK recipe. You can prepare it in advance and then just warm it up before serving although best served straight from pan. (Remember measurements only have to be approximately the same so don't panic if you can't get exact quantities).


2 Corn fed chicken breasts
5/6 cloves of garlic crushed
Bunch of spring onions (scallions)
250 mls chicken stock
250 mls French cidre*
150 gms wild mushrooms
125 mls double cream
Olive oil

*This is the French version of cider which is very different from the cider made in the UK. English cider is made with concentrated apple juice whilst  the French is made straight from the pressed apples resulting in a lighter drink. (If French cidre is not available use a medium white wine).


Place 1 tbsp of olive oil in pan (I use my trusty wok as usual). Sauté crushed garlic for 1 or 2 minutes over gentle heat. Add sliced spring onions and continue to sauté for another 2 minutes.

Add chicken breasts (keep skin on for flavour) and increase heat to cook outside of breasts.

When breasts have coloured all over add chicken stock and French cidre. Bring to the boil and simmer for 5 minutes.

Add sliced wild mushrooms and continue to simmer for about another 10 minutes until chicken berates are cooked. Remove and keep warm.

Bring liquid back to the boil, add black pepper to taste and reduce liquid down by two-thirds. Add cream and continue to boil until required sauce consistency is achieved.

Serve with sauce poured over chicken breasts.

Serve with minted new potatoes.

Serves 2