Ingredients
- 4 chicken breast supremes, each 150-175g
- freshly ground sea salt, and pepper
- 1 tbsp sunflower oil
- 50 g butter
- 2 Granny Smith apples
- 1 tsp icing sugar
- 300 ml dry cider
- 300 ml light chicken stock
- 150 ml double cream
- 2 tbsp parsley, chopped
- 1 tsp tarragon leaves, chopped
- lemon juice, to taste
Description
Nick Nairn's Flavourful Recipe Combines Pan-fried Chicken And Apple With A Rich Cider-based Sauce To Appetising Effect
UK TV
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