Ingredients
4 boneless chicken breasts
2 eating apples, quartered, cored and sliced thickly
200g/8oz chestnut mushrooms, halved
90ml/6 tbsp calvados
6 rounded tbsp crème fraiche
Method
1. Season the chicken. Heat a large knob of butter in a large frying pan until foaming. Add the chicken and cook over a high heat for about 10 minutes until browned all over and partly cooked. Put on a plate.
2. Add another knob of butter to the pan. When foaming, add the apples and cook until lightly browned. Remove from the pan with a slotted spoon and add to the plate with the chicken.
3. Add the mushrooms to the pan and cook over a fairly high heat for about 4 minutes, stirring well, until slightly softened. Return the chicken and apples to the pan and reheat everything.
4. Quickly pour in the calvados, stand back and ignite using a long match or taper. When the flames have died down, stir in the crème fraiche, a tablespoon at a time, until smooth and bubbling. Cook for a further 10-12 minutes until the chicken is tender. Sprinkle with a little chopped parsley.
