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Somerset Mobile Kitchen dish ...


  • 6 boneless chicken breasts, skin on

  • 3 tbsp olive oil

  • 75g butter

  • 2 onions, sliced

  • 4 tbsp plain flour

  • 2 tbsp grain mustard

  • 110g button mushrooms, sliced

  • 2 dessert apples, peeled and sliced into batons

  • 250ml chicken stock

  • 300ml cider

  • 250ml double cream

  • 1 tbsp sage leaves, finely chopped

  • 300g cheddar cheese, grated

  • To serve

  • 6 baked potatoes


  • 1.

    Preheat the oven to 200C/400F/Gas 6.

  • 2.

    Season the chicken breasts with salt and black pepper.

  • 3.

    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.

  • 4.

    Transfer to a deep sided roasting tray and place in the oven for 25 minutes until the chicken is cooked through.

  • 5.

    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.

  • 6.

    Add the flour and mustard and cook for a further 2 minutes.

  • 7.

    Add the apples and button mushrooms and cook for 1 minute.

  • 8.

    Add the chicken stock and bring to the boil.

  • 9.

    Add the cider, return to the boil and cook for 5 minutes.

  • 10.

    Add the sage then the cream and cook for a further 5 minutes then season with salt and black pepper.

  • 11.

    Take the chicken from the oven and pour the sauce over the chicken to cover completely.

  • 12.

    Preheat the grill to high.

  • 13.

    Sprinkle the cheese over the chicken and place under the grill for 5 minutes until the cheese is melted, golden and bubbling.

  • 14.

    Serve with a jacket potato, with a knob of butter.

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