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Chicken in a creamy cider and mustard sauce

Chicken recipe with cider and mustard

Or as my French neighbour calls it Mijoté de poulet au cidre et moutarde à l’ancienne.

This is a really simple recipe and very easy to make but delicious to eat!

Ingredients for 4 people

400g boned & skinned chicken breasts
210ml dry cider
1 ½ tablespoons wholegrain mustard
15g butter
2 tablespoons of oil (vegetable or olive)
1 large leek
80g sliced mushrooms
100ml cream

Method

Fry the chicken in a tablespoon of oil for about 8 minutes until golden on both sides.

Add the cider and mustard then simmer for about 5-8 minutes until the liquid is slightly reduced.

Fry the leek for three minutes in the butter and the remaining oil, add the mushrooms and cook for about 2 minutes until softened.

Add the leek and mushrooms to the chicken mix, stir in the cream and simmer for 2 minutes.

This dish is good with rice, pasta, potatoes or a hunk of bread.

Bon Appétit

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