Chicken with apple and granary mustard
Serves 4
25 mins

600 g chicken breast
2 green apples
2 tablespoons of oil
1 heaped tablespoon of butter
2 tablespoons of cognac/brandy
2 teaspoons of Muscovado sugar
300ml of Cream
2 tablespoons of granary mustard
Black pepper

Cooking Instructions
We’ll start by preparing the ingredients. Peel and dice the apples. Then also cut the chicken steaks into strips and season them with salt and black pepper.
In a large (or heavy-bottomed) frying pan, heat the 2 tablespoons of oil and fry the chicken strips over a high heat for around 4 minutes until golden.
Remove them from the pan and set aside. In the same pan, heat the tablespoon of butter, add the apples and 2 tablespoons of Muscovado sugar. Stir until the apples become browned and begin to soften on the outside.
Add the cognac or brandy and mix until it boils and the alcohol evaporates.
Add the cream and the 2 heaped tablespoons of granary mustard, mix together very well and now add the chicken strips we cooked before. Allow to boil, then lower the heat and leave to cook for about 3/4 minutes.
Serve with vegetable rice or with white rice

Serve with vegetable rice or with white rice

Note: You may replace the Cognac with Brandy or any other aromatic alcohol you have at home.

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