This was totally scrummy. I was a little sceptical about adding the anchovies as hubby doesn't like them - but he didn't even know they were in there! This is going on the make again pile.
2 tbsp olive oil
3 chicken breasts
2 anchovy fillets
150g button mushrooms
4 tbsp double cream
2 tbsp flatleaf parsley
MethodStep 1: Heat 2 tbsp olive oil in a pan and gently fry 2 shallots, sliced, for 5 minutes or until soft. Add 3 chicken breasts, sliced, and brown all over.
Step 2: Add 2 anchovy fillets and fry for a few minutes. Pour in 200ml cider and cook for 10 minutes, until reduced.
Step 3: Meanwhile, melt a knob of butter in a pan and gently fry 150g button mushrooms, halved, until tender. Stir 4 tbsp double cream, a squeeze of lemon juice and 2 tbsp chopped fresh flatleaf parsley into the pan with the chicken and season.
I served this dish with some rice and steamed spinach.
Recipe Source: Delcious Magazine