Breast of Free-Range Chicken with Gruyère Cheese and Cider Sauce

Preparation time is 40 minutes

Ease of preparation is easy

Yield: 4 servings.

Ingredients

• 4 x 125 gram chicken breasts (4 x 4 ounces)
• 250 grams of grated gruyere cheese (8 ounces)
• 100 millilitres of 35% cream (3 ¼ fluid ounces)
• 150 millilitres of cider or apple jack (5 fluid ounces)
• 10 millilitres of finely chopped onions (1 tablespoon)
• 10 millilitres of finely chopped garlic (1 tablespoon)
• 50 grams of chopped apple (3 tablespoons)
• salt and black pepper
• 30 millilitres of olive oil (2 tablespoons)
• 30 millilitres of butter (2 tablespoons)
• salt and black pepper

Directions

1. Preheat the oven to 375 degrees Fahrenheit
2. Put the oil and butter in a hot frying pan. Season the chicken breast and put it in the pan. Cook until golden brown.
3. Remove the chicken breast from the pan and put it on a baking sheet and put it in the oven for 15 minutes.
4. In the same pan that you seared the chicken, add the chopped onions, the garlic and the apple. Deglaze the pan with the cider.
5. Reduce the liquid by half. Add the 35% cream and the grated gruyere cheese.
6. Simmer the sauce slowly without boiling.
7. With a hand held blender emulsify the sauce. Season with pepper. Add more cider if the sauce is too thick.
8. Place the chicken on a cutting board and slice the breast. Serve with apple crisps and the creamy cheese and cider sauce.