Chicken In Cider Sauce

• 2 None red apples, cored and cut into wedges
• 4 tbsp olive oil
• 3 1/2 tbsp butter
• 4 None chicken breasts
• 4-8 cloves garlic, peeled
• 1/2 cup dry apple cider
• 2/3 cup heavy cream
• 1 tbsp fresh chopped tarragon, plus a sprig for garnish
• None None cooked rice, to serve

1. Cook the apple wedges in the oil and butter 4 mins, turning once, until golden. Remove from pan with a slotted spoon and set aside.
2. Add the chicken to the pan, skin-side down, and cook 3 mins until the skin is golden brown. Turn over and cook for 2 more mins. Lower the heat and add the garlic cloves. Cover and cook 10 mins, or until the chicken is cooked through. Remove the chicken from the pan and set aside.
3. To finish, add the cider to the pan, stirring, and bring to a boil. Continue cooking over high heat 5 mins, until the cider has reduced by half. Return chicken and apple to the pan and add cream and tarragon. Stir well and cook over high heat 1 min. Serve with rice and garnish with extra tarragon.

red apples, olive oil, butter, chicken breasts, garlic, apple cider, heavy cream, tarragon, rice

Taken from recipes-plus.com/api/v2.0/recipes/26730 (may not work)