Ingredients. (Serve 4 to 6)
100 grs dried apricots, halved.
4 to 6 boned chicken breasts.
3 level tbsp plain flour
100 grs butter.
60 mls dry white wine or cider.
1 to 2 tbsp brandy, (optional).
125 grs streaky bacon, chopped.
125 grs mushrooms, wiped & sliced.
125 grs onion, peeled & chopped.
300 mls chicken stock.
Salt & freshly ground black pepper.
1 bay leaf.
150 mls fresh single cream.
4 to 6 thick slices of bread cut to your preferred portion size.
Fresh parsley or watercress, to garnish.
Soak the apricots in water overnight.
Dust the chicken with a little flour. Melt 40 grs butter in a heavy frying pan and gently brown the chicken on all sides, then remove to a large casserole.
Add the wine (and brandy) to the frying pan, bring to the boil them pour over the chicken.
In the same frying pan, melt a further 40 grs butter and fry the bacon, mushrooms and onion slowly together until the onion is soft and starting to brown. Blend in the flour and gradually stir in the stock. Season well, add the drained apricots and the bay leaf.
Pour the sauce over the chicken, cover and cook in an oven, pre-heated to 160C/ 140C Fan /Gas Mark 3 for about 1½ hours until tender.
Meanwhile, fry the bread in the remaining butter until crisp and golden. Drain & keep hot.
When the chicken is cooked, remove from the casserole & keep hot. Remove the bay leaf, then pour the sauce into a non-stick pan. Add the fresh cream, adjust the seasoning and re-heat gently without boiling.
Serve each breast on the fried bread, spoon over some sauce, then garnish with the parsley or watercress. Serve any remaining sauce separately.