Sunday Independent (Ireland) - Life - - APPETITES -

Makes 4

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.

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