Cider chicken with creamy mushroom and anchovy sauce

Ingredients

• 2 tbsp olive oil
• 2 shallots
• 3 chicken breasts
• 2 anchovy fillets
• 200ml cider
• 150g button mushrooms
• 4 tbsp double cream
• 2 tbsp flatleaf parsley

Method

• Heat 2 tbsp olive oil in a pan and gently fry 2 shallots, sliced, for 5 minutes or until soft. Add 3 chicken breasts, sliced, and brown all over.
• Add 2 anchovy fillets and fry for a few minutes. Pour in 200ml cider and cook for 10 minutes, until reduced.
• Meanwhile, melt a knob of butter in a pan and gently fry 150g button mushrooms, halved, until tender. Stir 4 tbsp double cream, a squeeze of lemon juice and 2 tbsp chopped fresh flatleaf parsley into the pan with the chicken and season.
• Add the mushrooms and serve with baked potatoes.

4 Servings

Nutritional info

Per serving: 296kcals, 18.4g fat (7.8g saturated), 26.8g protein, 2.5g carbs, 2.3g sugar, 0.4g salt

Tip

Omit the anchovies and add 1 tbsp sweet smoked paprika and swap the cider for chicken stock. Add a splash of brandy with the cream to make a delicious chicken stroganoff.