Supremes of chicken, pan-fried with apples and cider

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

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