This creamy chicken dish is a perfect mid-week supper - easy to make but delicious.
The recipe is adapted from Cheap Eats by Good Housekeeping.
Ingredients:
1 tbsp vegetable oil
4 skinless chicken breasts
1 medium onion, finely sliced
½ tbsp plain flour
150 ml cider
150 ml double cream
2 tbsp mustard
Small handful fresh parsley, chopped
Method:
Heat the oil in a large pan over high heat and fry the chicken breasts in batches for 5 min on each side until browned all over.
Lift the chicken out of the pan and set aside.
Add the onion to the pan and fry for 8 min until softened.
Stir in the flour until onions are coated, followed by the cider, cream and 200 ml water.
Return the chicken to the pan and simmer for 12-15 min until cooked through.
Stir in the mustard and parsley and season well.
Serve and enjoy with rice or crusty bread.
Bon Appetit!
