Cider chicken with creamy mushroom and anchovy sauce

Ingredients

2 tbsp olive oil
2 shallots, sliced
3 chicken breasts, sliced
2 anchovy fillets
200ml cider
150g button mushrooms, halved
4 tbsp double cream
A squeeze of lemon juice
2 tbsp flatleaf parsley, chopped
Baked potatoes, optional, to serve

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Method

Heat the olive oil in a pan and gently fry the shallots for 5 minutes or until soft. Add the chicken and brown all over.
Add the anchovy fillets and fry for a few minutes. Pour in the cider and cook for 10 minutes, until reduced.
Meanwhile, melt a knob of butter in a pan and gently fry the mushrooms until tender. Stir in the double cream, lemon juice and parsley into the pan with the chicken and season.

Add the mushrooms to the chicken and serve with baked potatoes.

Recipe from January 2009 Issue

Nutrition

Nutrition: per serving

Calories: 296kcals
Fat: 18.4g (7.8g saturated)
Protein: 26.8g
Carbohydrates: 2.5g (2.3g sugars)
Salt: 0.4g

delicious. tips

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.

Buy ingredients online

Published: 31 Dec 08
Updated: 18 Mar 24

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