Chicken and cider are a great combination and the addition of almonds for a little crunch and apples for a little sweetness, finished off with some double cream makes this a great supper dish.
Ingredients
- 4 large chicken breasts
- 300 ml dry cider
- pinch sugar
- 150 ml chicken stock
- 2 tbsp vegetable oil
- 2 Cox's apples
- 150 ml double cream
- 25 g browned flaked almonds
- salt and freshly ground black pepper
Instructions
- Cut the chicken into 1cm cubes (including the skin). Place the cider, sugar and chicken stock in a pan and bring to the boil then simmer rapidly until thick and syrupy.
- Heat the oil in a sauté pan or wok. When the oil starts to smoke add the chicken and stir fry for about 10 minutes, adding a little salt and pepper.
- When cooked tip into a colander and drain.
- Meanwhile peel the apples then cut each one into six pieces and take out the core, then cut each piece in half.
- Add the cream to the cider reduction and bring to the boil, add the apples and cook for 1 minute, no longer.
- Add the chicken and almonds to the sauce and stir to coat then season again. Serve with couscous and broccoli.
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Nutrition Facts
Chicken Sauté with Cider, Almonds and Apples
Amount per Serving
Calories
579
% Daily Value*
Fat
31
g
48
%
Saturated Fat
16
g
100
%
Trans Fat
1
g
Cholesterol
204
mg
68
%
Sodium
347
mg
15
%
Potassium
1062
mg
30
%
Carbohydrates
16
g
5
%
Fiber
2
g
8
%
Sugar
11
g
12
%
Protein
53
g
106
%
* Percent Daily Values are based on a 2000 calorie diet.
