- 2 Chicken breasts, diced (1 per person)
2) Crumble the oxo cube over the mixture and then add the cider. Add the mustard and then stir to make sure everything is mixed in. Leave to simmer for ten minutes to allow the alcohol to cook off and the sauce to reduce slightly.
3) Add the creme fraiche and simmer for a further 5 minutes. Then add the parsley and season to taste.
I served mine with some mustard mash. It doesn't look the prettiest but by 'eck lass it's tasty :-)