Bacon-Wrapped Chicken in Creamy Cider Sauce - Baconlindad kycklingfilé i krämig cidersås

BACON-WRAPPED CHICKEN IN CREAMY CIDER SAUCE

Baconlindad kycklingfilé i krämig cidersås

Serves 4

Chicken:

1 lb 5 oz chicken breast fillets

salt, pepper

½ apple

5 oz streaky bacon, approx 8 slices

butter for frying

Cider sauce:

½ apple

1 shallot

1 tablespoon butter

0.6 cup water and pan juices

1 tablespoon concentrated chicken fond

0.6 cup dry apple cider

0.8 cup heavy cream

1½ tablespoon corn starch, Maizena type

salt, pepper

1 pinch sugar

½ teaspoon dried rosemary

For serving:

potato wedges

salad

Split the chicken fillets lengthwise, you should end up with 8 pieces. Flavor with salt and pepper all around. Core and thinly slice the apple half. Put a couple of slices on each piece of chicken and wrap a slice of bacon around it. Secure with a toothpick if necessary. Fry on all sides in butter and set aside. Pour some water in the frying pan and strain the pan juices in a measuring cup. Save this for the sauce.

Cider sauce:

Core the apple half and peel the onion. Dice finely and sauté in butter in a saucepan. Add water in the measuring cup with the pan juices until you have 0.6 cup, pour this into the saucepan and add chicken fond, cider and cream. Bring to a boil and simmer for a couple of minutes. Thicken with the corn starch stirred with some cold liquid. Bring the sauce back to a boil and simmer a short while. Flavor to taste with salt, pepper, sugar and rosemary. Mix until smooth with a hand mixer.

Pour the sauce in the frying pan and put in the chicken. Heat up and let simmer for about 15 minutes or until the fillets are properly cooked through. Serve with potato wedges and a salad.

Enjoy!

Bella