Pan Fried Chicken In Apple And Cider Sauce

• 15 g butter
• 2 cox's apples, peeled and diced
• 300 ml dry cider
• 300 ml fresh chicken stock
• 4 skinless chicken breasts
• 2 tbsp sunflower oil
• 300 ml double cream
• 1 tbsp freshly chopped chives
• pinch of maldon sea salt and ground white pepper

1. To make the sauce, melt butter in saucepan then fry apple until softned slightly. Tip out onto plate and reserve
2. pour cider and stock into hot frying pan and leave to bubble gently for about 30 min, until it is approx 1/10 it's original volume
3. meanwhile, heat a frying pan until very hot. season chicken breast , add the oil to the pan and whack them in. Pan fry for 10-12 min until they are cooked throughk, and a delicious golden brown.
4. to finish sauce, add the cream and apples and reduce the mix for a further 10 min until it's a nice smoothe creamy consistency. Add chives and season.
5. to serve, lay 4 warm plates, place chicken breast in center and spoon sauce.

butter, s apples, cider, chicken stock, chicken breasts, sunflower oil, cream, chives, salt

Taken from www.epicurious.com/recipes/member/views/pan-fried-chicken-in-apple-and-cider-sauce-1241963 (may not work)