Chicken and Apple with a Cider Mustard sauce.

The sauce is also good with pork, especially sweet cured.

  • Serves 2
  • 1 Parsnip, peeled and cut into shavings lengthwise with the potato peeler.
  • Oil for shallow frying.
  • 2 Chicken fillets.
  • 1 Dessert Apple.
  • ½ cup (125fl oz) Medium Dry Cider.
  • Butter.
  • Whole Grain Mustard.
  • 2 servings of Mashed Potato kept hot.

  1. In a frying pan that will just take the chicken fillets shallow fry the parsnip shavings in batches, in 1 - 2cms of oil, until just coloured and drain on kitchen paper. They won't necessarily be crisp at first but as they drain should crisp up, if they don't; fry for a few seconds longer. Keep warm.
  2. Drain off all but a tablespoon of the oil and brown the chicken fillets, turn the heat down and continue frying until the chicken is cooked through. Remove from the pan and keep warm.
  3. Melt a knob of butter in the pan, core and cut the apple into six sections vertically and fry the cut sides in the butter 'til browned and the apple softened somewhat. Remove from the pan and keep warm.
  4. Deglaze the pan with the cider then boil up to reduce, whisking in more butter until a wet, velvety texture is achieved, stir in a teaspoon of the mustard (if you like it very mustardy use 2 teaspoons). Keep warm.
  5. To serve:
  6. Place a spoonful of mash in the middle of the plate. Cut a chicken fillet into thick slices and arrange on the potato. Place three of the apple sections around the pile. Spoon sauce over and around the ingredients, it doesn't want to be swimming in sauce, the remains of the sauce can be served in a jug on the side. Pile parsnip shavings on top.