Chicken in Creamy Cider Sauce
Chunks of tender, pan fried chicken in a creamy cider sauce with mushrooms and crispy bacon. A no-fuss, always-goes-down-a-storm dinner!
Servings: 4 servings
Ingredients
- 150 g (1/2 cup) bacon lardons or chopped streaky bacon
- 1 tbsp oil
- 1 onion peeled and chopped
- 3 large chicken breasts, diced (about 525g/1.1lbs alotether)
- ¼ tsp salt
- ¼ tsp ground black pepper
- 12 baby mushrooms chopped in half
- 270 ml (1 cup + 2 tbsp) dry cider )(hard cider if you're in the USA
- 1 tbsp Dijon mustard
- ½ tsp dried thyme
- 120 ml (1/2 cup) double (heavy) cream
Optional cornflour slurry to thicken:
- 2 tbsp cornflour (cornstarch in USA) mixed with 6 tbsp cold water
To Serve:
- mashed potatoes
- steamed green veg - such as broccoli or green beans
- 2 tbsp freshly chopped parsley
Instructions
- Heat a large frying pan (skillet) over a medium heat. Add the bacon lardons and fry for 5 minutes, turning a few times, until crispy. Remove from the pan with a slotted spoon and place in a bowl (leaving any remaining oil from the bacon in the pan).150 g (1/2 cup) bacon lardons or chopped streaky bacon
- Add the oil to the same pan and keep the heat at medium. Add the onion and cook, stirring often, for 5 minutes, until softened.1 tbsp oil, 1 onion
- Add the chicken, salt and pepper to the pan. Increase the heat a little to medium-high and fry the chicken, stirring a few times, until lightly golden. This should take around 6-8 minutes.3 large chicken breasts, diced, ¼ tsp salt, ¼ tsp ground black pepper
- Add the mushrooms and cook for a further two minutes.12 baby mushrooms
- Add the cider, Dijon mustard and thyme. Stir together and bring to a gentle boil, then allow to simmer for 3-4 minutes, until slightly reduced.270 ml (1 cup + 2 tbsp) dry cider, ½ tsp dried thyme, 1 tbsp Dijon mustard
- Stir in the cream. Taste and season with a little more salt and pepper if needed.120 ml (1/2 cup) double (heavy) cream
- Optional: If you want a thicker sauce, slowly pour in the cornflour (cornstarch) slurry, while stirring.2 tbsp cornflour (cornstarch in USA) mixed with 6 tbsp cold water
- Sprinkle on the bacon lardons and heat for a further minute or two, until the cream and bacon have heated through.
- Serve with green veg on top of mashed potatoes. Sprinkle on a little chopped parsley before serving.2 tbsp freshly chopped parsley, mashed potatoes, steamed green veg - such as broccoli or green beans
Notes
Reheat
Reheat in a pan over a low-medium heat for approx 15 minutes, stirring occasionally, until piping hot throughout.
Or in a preheated oven, in a covered dish, at 170C/325F for around 20-25 minutes, stirring occasionally, until piping hot throughout.
Nutrition info is for one serving of this recipe and does not include serving suggestions of mashed potatoes and green veg.
Nutrition
Calories: 486kcal | Carbohydrates: 7g | Protein: 35g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 601mg | Fiber: 1g | Sugar: 4g
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