Somerset Chicken

This is an adaptation of the Hairy Bikers' recipe.

Ingredients
6 chicken breast
75g butter
3 Tsp olive oil
2 onions, peeled, sliced
4 Tsp plain flour (Dove Farm Flour for gluten-free)
2 Tsp wholegrain mustard
2 dessert apples
110g button mushrooms, sliced
250ml chicken stock
300ml cider
250ml double cream
300g cheddar cheese

Method
Preheat the oven to 200C.

Heat a large skillet, then add half of the butter and oil. Fry the chicken breasts in batches,for 1-2 minutes on both sides, or until golden-brown all over. Transfer the chicken breast to a deep-sided roasting tray and roast in the oven for 25 minutes, or until the chicken is cooked through. Keep warm.

Return the pan to the heat and add the remaining butter and oil. Add the onions and cook for 4-5 minutes, or until softened but not coloured. Add the apples (cut into batons), mustard, and mushrooms. Cook for a further minute, then pour over the chicken stock. Bring to the boil, then add the cider and return to the boil.

Mix the flour with some water, and slowly stir it into the sauce. Cook for 1-2 minutes, then lower the heat and stir in the cream. Simmer for a further 5-6 minutes, then season, to taste. Pour the sauce over the chicken so that it is completely covered.

Preheat the grill to high.

Sprinkle the cheddar cheese over the chicken and place under the grill for 4-5 minutes, or until the cheese is melted, golden-brown and bubbling.