Serves 4



1-2 tablespoons of olive oil

Chicken breasts (1 per person)

30g butter

20g plain flour (need more to make sauce thicker)

500ml cider

4 sprigs of fresh thyme

1 teaspoon of Dijon mustard

2 tablespoons of single cream

Seasoning

1. Heat the olive oil in a saute pan and when the oil is up to temperature, saute the chicken breasts for a few minutes on each side until golden brown.  (You may need to do this in batches to prevent the chicken from steaming in it's own juices, rather than browning).
2. Remove the chicken breasts from the pan and set aside.
3. Lower the heat and add the butter to the pan. 
4. Once the butter has melted, stir in the flour and cook for 1-2 minutes. How to make a roux...
5. Pour in the cider, a little at a time, stirring continuously to avoid any lumps forming.  Season.
6. Return the chicken to the pan along with the thyme and cover.
7. Simmer over a low heat for 20-25 minutes, turning the chicken breasts over half way through.
8. Remove the chicken from the pan and add the Dijon mustard and cream.  Stir to combine and cook, uncovered for a couple more minutes.