Somerset Chicken with Somerset Cider

6 Chicken breast's with the skin on

8 oz tasty Cheddar Cheese, grated
8 oz Cider,  (plus a glass to drink while you're cooking :o)
2 Apples, peeled & chopped (I like Russets, but Granny Smiths are good too)
1 medium red onion diced
 8 oz wild mushrooms, cleaned & sliced
 8 oz double cream
1/4 tsp freshly grated Nutmeg
10 oz chicken stock (preferably homemade)
1 tbsp wholegrain mustard
3 tbsp plain flour
1 tbsp olive oil
2 oz unsalted butter
1 tsp Italian mixed herbs
Sea salt & freshly ground black pepper

Preheat the oven to 400 degrees.
Heat the olive oil in a large saute pan over a medium heat.
Season the chicken breasts well with salt and pepper and sear in the pan until golden on both sides.
Remove the chicken breasts from the pan and put them into a deep, oven proof dish in the oven to continue cooking.
Add the butter to the same saute pan used for cooking the chicken, when the butter has melted and stopped sizzling,  add the onions, and stirring gently, cook until soft and transparent.
Slowly add the flour, one tablespoon at a time, stirring constantly.
Add the chicken stock very slowly, making sure you stir well to incorporate all the flour without making lumps, and then add the wholegrain mustard.
Add the Italian mixed herbs, nutmeg, apples and mushrooms to the pan and continue cooking for about 5 - 8 minutes.
Next, slowly add the cider, followed by the cream, stir well to mix and cook for another 8 - 10 minutes to reduce the liquid
Season with salt and pepper.

Remove chicken from the oven, pour the sauce over the chicken, top with the grated cheddar cheese, and pop under a hot grill (broil) until the cheese is golden and bubbling, serve immediately with creamy mashed potato.

Enjoy :o)