Breasts of Chicken

Place 1 Tbsp of olive oil in pan. Saute crushed garlic for 1 or 2 minutes over gentle heat. Add sliced spring onions and continue to saute for another 2 minutes. Add chicken breasts (keep skin on for flavour) and increase heat to cook outside of breasts. When breasts have coloured all over add chicken stock and French cidre. Bring to the boil and simmer for 5 minutes. Add sliced wild mushrooms and continue to simmer for about another 10 minutes until chicken berates are cooked. Remove and keep warm. Bring liquid back to the boil, add black pepper to taste and reduce liquid down by two-thirds. Add cream and continue to boil until required sauce consistency is achieved. Serve with sauce poured over chicken breasts. Serve with minted new potatoes. Serves 2