Breton Style Chicken Supreme

Total Time: 1 hr 25 mins Preparation Time: 45 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 leeks, green part only thinly sliced
• 1 carrot, peeled and cut into matchsticks
• 1 large celery rib, finely sliced
• 6 skinless chicken breast fillets
• 25 g plain flour, seasoned with
• salt and pepper
• 1 tablespoon oil
• 50 g butter
• 300 ml vintage dry cider
• 150 ml creme fraiche, half fat
• 1 tablespoon calvados

Recipe

• 1 wash the leeks and thinly slice the green part.
• 2 peel and cut the carrot into thin 5cm lengths.
• 3 cut the celery into finely sliced pieces.
• 4 coat the chicken in seasoned flour.
• 5 melt the oil and 25g of butter in a frying pan and cook the chicken gently on both sides, approx 6-8 minutes try not to let it discolour.
• 6 remove chicken from the pan and place in a shallow ovenproof dish, then keep warm.
• 7 add remaining butter to the pan, add the prepared vegetables and cook for 3-4 minutes until they begin to soften.
• 8 pour in the cider and bring to the boil stirring all the time, remove from the heat and stir in the creme fraiche.
• 9 add the chicken and cook uncovered for approx 40 minutes until the chicken is tender.
• 10 when the chicken is cooked add the calvados and stir.
• 11 taste and adjust the seasoning, serve.