Heat the oil and butter in a frying pan over low heat.
Peel and finely chop the shallots. Add to the oil and butter in the pan, increase the heat to moderate and fry for 3–4 minutes, stirring occasionally, until soft.
While the shallots are cooking, quarter, core and slice the apples, then add to the shallots and sprinkle with the brown sugar. Raise the heat to fairly high and fry until the mixture starts to turn a golden caramel colour.
Lift the shallots and apple slices from the pan with a slotted spoon and put aside.
Add a little more oil to the pan, if necessary. Add the chicken breasts and fry over fairly high heat for about 6 minutes, turning once, until golden brown.
Pour the cider over the chicken. Bring to the boil and simmer, uncovered, for about 8–10 minutes, stirring occasionally and turning the chicken once more, until cooked. The chicken is ready if the juices run clear when it is pierced with the tip of a knife.
Stir in the Worcestershire sauce and crème fraîche, and season to taste with salt and black pepper. Return the shallots and apple slices to the pan and warm through for another 1–2 minutes, but do not allow the sauce to boil.
Serve these succulent chicken breasts with jacket potatoes cooked in a microwave oven (see box, below), or with some boiled rice or buttered noodles and a green salad or vegetable on the side.
NUTRIENTS PER SERVING:
good source of vitamins B group, C and E.
EASY DOES IT!
Jacket potatoes cooked in a microwave oven can make a speedy accompaniment to many main-course dishes. Prick the skins of two evenly sized potatoes. Place on a piece of paper towel and cook on high for 6–8 minutes, turning them over halfway through. Wrap the potatoes in foil and leave to stand for 3–4 minutes before serving.