Ingredients A couple of tbsp olive oil
1 red onion, sliced
A handful of mushrooms, sliced if large
A couple of garlic cloves, crushed or sliced
2 boneless chicken breasts
A few new potatoes; I used red for a colour contrast
Herbs to taste, fresh or dried: I like thyme or lemon thyme, but tarragon is also good with chicken
Half a pot of soured cream or crème fraîche
Salt and pepper to taste
Heat the oil in a large frying or sauté pan.
Fry the sliced onion for a few minutes until soft.
Remove the onion and fry the mushrooms with the garlic for a couple of minutes.
Remove the mushrooms and fry the chicken on both sides until golden.
Remove the chicken and deglaze the pan with the cider, bring to a boil and turn down to simmer.
Return the chicken, mushrooms and onion to the pan and add the new potatoes.
Bring everything back to the boil, add your choice of herbs, cover the pan and leave to cook for about 30 minutes.
Remove the chicken and vegetables to serving plates using a slotted spoon, add the cream and heat through.
Serve the chicken and vegetables with the creamy cider sauce.