Creamy Chicken à la Normande

Meanwhile, sandwich each chicken breast between two pieces of baking paper or cling film.

Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 2-3cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Season the chicken with salt and pepper, then lightly dust with flour (see pantry for amount). 

Once the oil is hot, lay the chicken into the pan. Fry until golden brown, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, remove from the pan and set aside.

Wipe out the (now empty pan) and pop back on medium heat.

Melt the butter (see pantry for amount). Once melted, add the apple and fry until starting brown and soften, stirring occasionally, 5-7 mins.

Stir in the garlic and fry for 1 min more

Stir through the chicken stock paste, wholegrain mustard, water for the sauce (see pantry for amount). Season with salt and pepper. Simmer until thickened, 4-6 mins.

Meanwhile, once the potatoes and cabbage are cooked, drain in a colander and return to the pan, off the heat.

Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.

Once the sauce has thickened, stir through the creme fraiche.

Return the chicken to the pan and turn coat in the sauce, then simmer until piping hot, 1-2 mins.