Normandy Camembert-Baked Chicken with Cider Cream Sauce
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Ingredients
- 4 boneless skinless chicken breasts
- 200 g camembert
- 200 ml dry cider
- 100 ml double cream
- 2 shallots, finely sliced
- 20 g unsalted butter
- 1 tsp fresh thyme leaves
Nutrition (per serving)
- Calories
- 495 kcal
- Protein
- 49.2 g
- Carbohydrate
- 4.3 g
- of which sugars
- 3.2 g
- Fat
- 29.8 g
- of which saturates
- 18 g
- Fibre
- 0.5 g
- Salt
- 1.35 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5).
- 2
Melt the butter in a frying pan and brown the chicken breasts for 2 minutes on each side, then transfer to a baking dish.
- 3
Add the shallots to the pan and cook for 4 minutes until softened, then pour in the cider and let it bubble for 2 minutes.
- 4
Stir in the double cream and thyme leaves and simmer for 2 minutes, then pour over the chicken breasts.
- 5
Slice the camembert and lay it over the top.
- 6
Bake for 22-25 minutes until the chicken is cooked through with no pink remaining and the cheese is melted and golden.
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