Ingredients Jump to Instructions ↓

  1. Breasts of Chicken

  2. 2 Corn fed chicken breasts

  3. 5/6 cloves of garlic crushed

  4. 1 bunch of green onions

  5. 250 ml chicken stock

  6. 250 ml apple juice or white wine

  7. 150 gm mushrooms

  8. 125 ml double cream

  9. Olive oil

  10. 1 Tbsp of olive oil in pan. Saute crushed garlic for 1 or minutes over gentle heat. Add sliced spring onions and continue to

  11. 2 minutes. Add chicken breasts

  12. for flavour) and increase heat to cook outside of breasts. When

  13. breasts have coloured all over add chicken stock and French cidre.

  14. Bring to the boil and simmer for 5 minutes. Add sliced wild

  15. mushrooms and continue to simmer for about another 10 minutes until

  16. chicken berates are cooked. Remove and keep warm. Bring liquid

  17. back to the boil, add black pepper to taste and reduce liquid down

  18. by two-thirds. Add cream and continue to boil until required sauce

  19. consistency is achieved. Serve with sauce poured over chicken

  20. breasts. Serve with minted new potatoes. Serves 2


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