Chicken And Apple Fricassee

• 1 tbsp olive oil
• 1 2/3 lbs boneless skinless chicken breasts or thighs, cut into chunks
• 8 small shallots, peeled
• 2 cups dry apple cider
• 1/3 cup dry white wine
• 1 1/4 cups heavy cream
• 5 tbsp butter
• 2 None Granny Smith apples, cored and thinly sliced
• 5 oz button mushrooms, halved
• None None Chopped fresh flat-leaf parsley, for garnish
• None None Sweet potato mash, to serve

1. Heat oil in a large skillet on medium heat. Cook chicken and shallots in 2 batches for 5-6 mins each batch, until lightly browned. Transfer to a plate.
2. Add cider and wine to pan. Simmer for 10-15 mins, until mixture has reduced to 1/2 cup. Stir in cream and bring to a boil. Reduce heat to low and simmer for 4-5 mins until sauce has thickened slightly.
3. Melt 3 tbsp of the butter in a large skillet on high heat. Saute apple slices for 4-5 mins until golden and tender. Stir into sauce.
4. Melt remaining 2 tbsp butter in same pan on high heat. Saute mushrooms for 3-4 mins until tender.
5. Add chicken mixture and mushrooms to the sauce. Simmer for 5-10 mins until chicken is cooked through and sauce has thickened. Sprinkle with parsley. Serve with sweet potato mash.

olive oil, chicken breasts, shallots, apple cider, white wine, heavy cream, butter, apples, button mushrooms, flatleaf parsley, mash

Taken from recipes-plus.com/api/v2.0/recipes/23730 (may not work)