Normandy Chicken

Delicious served with saute potatoes

1. Heat the butter and oil together in a non-stick frying pan or heavy based saucepan and sauté the chicken until golden brown. Remove the chicken from the pan and set aside. Stir in the flour and cook for 1 minute to form a roux. Add the cider and bring to the boil to thicken. 
2. Return the chicken to the pan and simmer over a gentle heat for about 20-30 minutes, or until the chicken is cooked through, turning the chicken over half way through cooking. You may need to add a little extra cider if the sauce evaporates too much. Add the cream and heat for 1-2 minutes without boiling. Serve piping hot.
3. Note: Make sure all the flour is thoroughly mixed with the oil and butter in the pan. It is often easier to remove the pan from the heat to do this.