Recipe: Chicken Bake with Mustard Cream Sauce

Ingredients

• 1kg free range chicken cutlets
• 4 rashers pasture fed bacon, chopped
• 1 brown onion, diced
• 2 garlic cloves, crushed
• 250ml apple juice
• 1 tbsp mustard
• 500ml chicken broth
• 125ml cream
• 1 tbsp basil, rosemary or oregano, roughly chopped
• 20g butter
• 2 apples, cut into thin wedges and core removed

Method

• Preheat oven to 180c and heat large frypan over high heat.
• Brown chicken on both sides for about 3 mins each and transfer to baking dish.
• Add bacon and onion to pan and stir until onion softens.  Add garlic and stir until fragrant.
• Add apple juice and bring to the boil for about 5 mins until liquid reduces.  Add mustard, chicken broth, cream and herbs and stir through for 2-3 mins.
• Pour over chicken and bake for approximately 40 mins.
• Melt butter in frypan and add apples, cooking on both sides until caramelised.  Add apples to chicken in last 5 mins of cooking.
• Roast some potatoes & brussel sprouts whilst oven is on and chicken is cooking and serve.