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Somerset Mobile Kitchen dish ...
Preheat the oven to 200C/400F/Gas 6.
Season the chicken breasts with salt and black pepper.
Heat a large sauté pan until hot, add the butter, oil and chicken breasts in batches, skin side down, and fry for 1-2 minutes on either side until golden.
Transfer to a deep sided roasting tray and place in the oven for 25 minutes until the chicken is cooked through.
Add the remaining butter and oil to the same pan, then add the onions and cook for 4-5 minutes until softened but not coloured.
Add the flour and mustard and cook for a further 2 minutes.
Add the apples and button mushrooms and cook for 1 minute.
Add the chicken stock and bring to the boil.
Add the cider, return to the boil and cook for 5 minutes.
Add the sage then the cream and cook for a further 5 minutes then season with salt and black pepper.
Take the chicken from the oven and pour the sauce over the chicken to cover completely.
Preheat the grill to high.
Sprinkle the cheese over the chicken and place under the grill for 5 minutes until the cheese is melted, golden and bubbling.
Serve with a jacket potato, with a knob of butter.
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