somerset chicken – serves 4

4 boneless chicken breasts, skin on
salt and freshly ground black pepper
50g butter
3 tbsp olive oil
2 onions, sliced
2 tbsp plain flour
2 tbsp wholegrain mustard
2 granny smiths apples, peeled, cored, sliced into 8
110g button mushrooms, sliced
200ml chicken stock
200ml cider
sprig of thyme, leaves removed
1 tbsp finely chopped fresh sage
200ml double cream

Preheat the oven to 200C

Season the chicken breasts with salt and freshly ground black pepper.
Heat a large frying pan until smoking, then add half of the butter and oil. Fry the chicken breasts, skin-side down first, 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 and the juices run clear when the thickest part is pierced with a skewer. keep warm
Return the pan to the heat and add the remaining butter and oil. Add the onions and cook for 4-5 minutes until softened but not coloured. stir in the thyme leaves, flour and the mustard and cook for a further 1-2 minutes. Add the apples and mushrooms and cook for a further minute, then pour over the chicken stock.
Bring to the boil, then add the cider and return to the boil. Cook for 1-2 minutes, then lower the heat, add the sage and stir in the cream. Simmer for a further 5-6 minutes, then season, to taste, with salt and freshly ground black pepper
Slice the chicken into 5-6 pieces and pour over the sauce
Serve over tagliatelle