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Somerset Chicken

Pan-seared chicken breast roasted and smothered in a creamy cider, apple, and mushroom sauce, topped with melted cheddar cheese.

ChickenMain CourseCheeseApplesCider

Estimated Nutrition

Per Serving Total
Calories 1020.8 kcals 6124.5 kcals
Carbohydrates 54.7 grams 328.4 grams
Fat 65.9 grams 395.2 grams
Protein 52.6 grams 315.8 grams
Cook Time
45 mins
Produces
6 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
30
ml
Wholegrain Mustard
Dairy
75
g
Butter
250
ml
Double Cream
300
g
Cheddar Cheese
grated
1
piece
Butter
extra to serve on potatoes
Fruits
2
piece
Dessert Apples
peeled, cored, sliced into batons
GrainsCereals
60
g
Plain Flour
Liquids
250
ml
Chicken Stock
300
ml
Cider
Meat
6
piece
Chicken Breasts
boneless, skin on
NutsSeeds
1
to taste
Salt
1
to taste
Black Pepper
freshly ground
1
tbsp
Sage
finely chopped, fresh
OilsFats
44.4
ml
Olive Oil
Vegetables
2
piece
Onion
peeled, sliced
110
g
Button Mushrooms
sliced
6
piece
Potato
baked, to serve

Steps

  • Preheat the oven to 200°C.
  • Season the chicken breasts with salt and pepper.
  • Fry chicken in half the butter and oil until golden-brown, starting skin-side down.
  • Roast chicken in a tray for 25 minutes until juices run clear.
  • Preheat the grill to high.
  • Sauté onions in remaining butter and oil, then stir in flour, mustard, apples, mushrooms, and stock.
  • Boil the mixture, add cider, then stir in sage and cream and simmer for 6 minutes.
  • Pour the sauce over the cooked chicken.
  • Top with shredded cheddar and grill for 5 minutes until bubbling and brown.
  • Serve the chicken with a buttered baked potato.