CHICKEN AND CHESTNUTS WITH CREAMY CIDER AND DILL
You will need: 25g (1oz) butter 2 tablespoons olive oil 4 chicken breasts 125g (4oz) flour seasoned with salt and freshly ground black pepper 250g (9oz) mushrooms, quartered 250g (9oz) cooked chestnuts (optional) 500ml (15 ½ fl oz) cider 150ml (5fl oz) double cream Generous bunch of fresh dill, chopped 2 handfuls of toasted slivered almonds Mash and fine beans, to serve Heat the butter and the olive oil in a medium-sized, deep saucepan. Roll the chicken breasts in the seasoned flour and then brown them in the hot olive oil and butter mixture. Set the browned chicken breasts aside and add the quartered mushrooms to the saucepan and allow them to soften. Add the cooked chestnuts to the saucepan, if you’re using them, and the cider. Using a wooden spoon, scrape any bits of chicken from the pan’s base. Return the browned chicken breasts to the saucepan, bring it to the boil and allow it to simmer for 30-40 minutes. Remove the chicken breasts from the saucepan. Increase the heat for 5-10 minutes to reduce the sauce. Take the saucepan off the heat. Stir in the double cream, and the chopped fresh dill, and check the seasoning, adding a little salt and freshly ground black pepper if required. To serve, place the chicken breasts on plates, spoon the sauce over and garnish with a sprinkle of the toasted almonds. Serve with mash and fine beans.