English cooking apples seem to be abundant this year, so now is the perfect time to make this simple autumnal dish. 

As usual it is the sauce – in this instance – creamy rich and delicate that turns an otherwise ordinary supper into something more memorable. Better yet, the sauce doesn’t contain any cream and is low in fat which means you can spoon it on with abandon and not feel guilty!

Serve with couscous, wild rice or saute potatoes, plus some crisp seasonal vegetables for added texture and colour.
N.B: You can of course elevate this dish to dinner party status, by replacing the water with cider, then adding 1 tbsp calvados at the puree stage and stirring in 2 tbsp single cream with the parsley just before serving. Delicious!

Serving Size: 4
Preparation Time: 10 minutes
Cooking Time: approx 25 minutes
Effort Level: easy

Ingredients:
4 chicken breasts – approx 200g each
1 large white onion
1 large cooking apple
2 sticks celery
2 tbsp sunflower oil
1 tbsp Knorr concentrated liquid chicken stock
30g unsalted butter
10g (dessertspoon) soft brown sugar
handful of fresh parsley
salt and pepper

Equipment:
Chopping board and sharp knife
Large frying pan
Food processor (optional)
Blender stick or liquidiser

Here’s What You Do:
Finely chop the onion, apple and celery or pulse in a food processor

Pour 2 tbsp sunflower oil into the frying pan and place over a medium heat. Season the chicken breasts with salt and pepper, then lay in the pan and sear each side for 2 minutes or until lightly golden before transferring to a plate.

Now melt 30g butter in the frying pan with the remaining chicken juices then stir in the prepared fruit/vegetables and cook gently for 5 minutes stirring occasionally.

Next, pour 500ml boiling water over the softened fruit/vegetables, add 1 tbsp brown sugar and 1 tbsp liquid chicken stock. Increase to a high heat and boil rapidly for 5 minutes.

Meanwhile finely chop the parsley.

Next, remove the frying pan from the heat and puree the contents to a smooth consistency.
 
Return the frying pan to the stove and heat the sauce up until bubbles break on the surface.  At this point, add the seared chicken breasts, cover with a lid and leave to simmer for 8-10  minutes using 200g breasts. 

Check the chicken by pressing into the thickest part of the flesh, it should have a slight spring to it still. If you’re not confident using this method, make a small incision instead – scissors are best – the flesh should be white and succulent looking and the juices running clear.  (overcooked and it will have a dense fibrous texture). It’s easy to overcook chicken, so bare in mind the breasts will continue cooking in the heat of the sauce.

Next, thin down the sauce with a splash of water. Season with salt and pepper. Lastly, sprinkle on the chopped parsley, take off the heat and serve.