This is my Aunty Ann’s recipe that she devised for Housewife of the Year over thirty years ago. She made it to the final two contestants and was runner up! We loved this as children and my lot love it now. Although I have tweaked the recipe a little, it reminds me of my gorgeous Aunt every time we have it for dinner.  This recipe is for a family of five just increase the chicken if your family is bigger!

• 5 skinned and boned chicken fillets
• 1 clove of garlic finely chopped
• Olive oil to fry
• 1 cup/ 240 millilitres cream
• 1 can Bulmer’s cider 500millilitres/2 cups
• 2 cups/ 150 grams baby button mushrooms
• 2 teaspoons cornflour and 2 tablespoons water to make a slurry

Before you begin, place the chicken fillets between cling film and pound with a rolling pin to flatten. Heat the olive oil in a pan, add the garlic and fry. Then add the chicken and brown for approximately two minutes. Add the cider and bring to the boil to burn off the alcohol. Turn down the heat allow the chicken to cook in the cider until the internal temperature is 83C/181F. Some of the liquid will boil off but no need to worry you will still have a lot of sauce. When the chicken is cooked, stir in the cream. The sauce will be thin at this point. Make a slurry by whisking the cornflour with the water in a separate bowl.  Remember the rule: Add hot to cold so add a little of the cream and cider sauce to your slurry bowl and whisk together, and only then add it to your sauce to prevent  creating a lumpy sauce.

I serve this with vegetables on the side to add colour and roast or baby potatoes. This is gluten free so if you have a Coeliac in the family they can enjoy it too.