Chicken Breast with Cider
Member recipe

Chicken Breast with Cider

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Serves 4

Chicken breasts with apple and Merrydown cider

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  • 1 tbsp olive oil
  • 1 knob of butter
  • 4 boneless, skinless chicken breasts
  • 2 shallots, finely chopped
  • 3 dessert apples, peeled, cored and sliced
  • 200ml Merrydown Vintage Dry Cider
  • 1 tbsp wholegrain mustard
  • 75ml double cream
  • Salt and freshly ground black pepper
  • Rice, pasta or steamed new potatoes to serve


    1. Heat the oil and butter in a large frying pan and fry the chicken breasts about 3 minutes on each side until golden brown. Transfer to a plate. (NB: They will not be completely cooked at this stage.)
    2. Add a little more oil and butter if necessary and add the shallots and apple slices. Fry over a medium/high heat until they begin to colour and soften, about 5 minutes.
    3. Pour in the cider, bring to the boil and simmer for about 3–4 minutes. Return the chicken to the pan and continue to simmer, uncovered, for another 5–7 minutes. Stir in the mustard and double cream and heat through.
    4. Check to make sure the chicken is done and season the sauce with salt and pepper if necessary. Serve with rice, pasta or steamed new potatoes.

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23rd Oct, 2016
Big thumbs up from the family who asked for more sauce next time.
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