->Chicken Breasts 06 <-

2 Corn fed chicken breasts

5/6 cloves of garlic crushed

1 bunch of green onions

250 ml chicken stock

250 ml apple juice or white wine

150 gm mushrooms

125 ml double cream

Olive oil

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

2 minutes. Add chicken breasts

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 achieved. Serve with sauce poured over chicken

breasts. Serve with minted new potatoes. Serves 2