Creamy Cider Chicken Breast Recipe
Beautifully tender and juicy chicken breasts cooked in cider, wholegrain mustard and thyme before being finished with cream to make a perfect silky sauce.
Servings 2 Servings
Calories 677kcal
Ingredients
- 2 Large Chicken Breasts 400g total Chicken Breasts
- 3 Garlic Cloves
- 1 Small-Medium Shallot 35g
- 2 Sprigs Fresh Thyme
- 25 g Butter 2 tablespoon
- 1 teaspoon Vegetable Oil
- 250 ml Dry Cider 1 Cup
- 75 ml Chicken Stock ½ Cup
- 75 ml Double Cream ⅓ Cup
- 1 tablespoon Wholegrain Mustard
- ¼ teaspoon Salt
- ⅛ teaspoon Black Pepper
Instructions
- Bash the garlic cloves with the side of a knife and peel off the papery skins.
- Cut the shallots in half, peel them and then dice them as finely as you can.
- Pick the leaves from the sprigs of thyme.
- Season the chicken with the salt and pepper.
- Heat a 25cm or 10" frying pan over a medium heat and add the oil and butter.
- When the butter begins to foam, add the garlic cloves and chicken (skin side down first), then cook until nicely browned on all sides. This should take 5-6 minutes in total.
- Remove the chicken and set aside, discard the garlic, then add the shallots to the pan and cook for 1-2 minutes.
- Turn the heat up to high, and when the shallots begin to sizzle louder, add the cider and the thyme and cook until the cider reduces by two-thirds.
- Reduce the heat to medium-low, pour in the chicken stock and stir through the whole grain mustard, then return the chicken (skin side up), add a lid and cook for 12-15 minutes. Ensure that the chicken has reached at least 68-69°C or 155°F, then remove it from the pan and rest it whilst you finish the sauce. The temperature will continue to rise into the "safe zone" of 73°C or 165°F whilst it is resting.
- Whisk the cream into the sauce and have a taste, adding salt if required, then simmer for 2-3 minutes.
- Slice the chicken, then serve it on a bed of the sauce.
Nutrition
Serving: 1 | Calories: 677kcal | Carbohydrates: 15g | Protein: 65g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 241mg | Sodium: 676mg | Fiber: 1g | Sugar: 11g
