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Chicken in Creamy Apple Sauce

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Serves  4

 

· 4 chicken breasts, skinned

· 1 onion, peeled and finely sliced

· 1 clove garlic, peeled and crushed

· 150ml (¼ pint) apple sauce

· 150ml (¼ pint) chicken stock

· 150ml (¼ pint) cider

· 1 teaspoon dried tarragon

· 2 teaspoons cornflour, blended with a little water

· 75g (3oz) low-fat fromage frais

· salt and freshly ground black pepper to taste

· fresh parsley, chopped to garnish

 

 

Preheat the oven to 180°C, 350°F or gas mark 4.  Lightly dry-fry the chicken on both sides.  Remove to casserole dish.

Dry-fry onion and garlic for 2-3 minutes, add the apple sauce, stock, cider, tarragon and blended cornflour.

Stir continuously until the sauce comes to the boil.  Season well.  Pour the sauce over the chicken.

Cover and cook in the oven for 1 hour.

 

To garnish

Fresh Parsley, Chopped