Aspall Cyder

PEPPERED CHICKEN WITH CYDER SAUCE

Aspall Dry Premier Cru Suffolk Cyder

Preparation: 15 minutes
Cooking: 35 minutes
Serves: 4

Ingredients:

10ml/2tsp Dijon mustard
4 (175g/6oz) chicken breast fillets, skinned
10ml/2tsp mixed peppercorns, crushed
15ml/1tbsp plain flour
30ml/2tbsp olive oil
175g/6oz baby onions, halved
2 garlic cloves, sliced
300ml/ ½pt Aspall Dry Premier Cru cyder
30ml/2tbsp fresh thyme leaves
Salt and ground black pepper
60ml/4tbsp crème fraiche

Cooking Instructions

1. Use your fingers to smear the mustard all over the chicken fillets. Sprinkle the peppercorns, flour and a little salt onto a plate and coat each fillet with seasoned flour.
   
   
2. Heat the oil in a heavy based frying pan, add the chicken fillets, onions and garlic, and cook for 8 minutes, turning once until golden brown.
   
   
3. Add the cyder and half the thyme to the pan and bring to the boil. Cover and simmer for 15 minutes, then remove the lid and simmer for a further 5 minutes or until the sauce is syrupy. Stir in the crème fraiche then simmer for 2 minutes or until it has melted into the sauce. Serve sprinkled with the remaining thyme.

http://dev.aspall.co.uk/recipes/with_aspall_cyder/peppered_chicken_with_cyder-4-11-17.html