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).
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
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
Serve with sauce
poured over chicken breasts.
with minted new potatoes.