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Chicken breast and pan-fried ham with pearl onions and cider
Preparation time : 15 min
Cook time : 20 min
Portions : 4

In a large stainless steel frying pan, heat 30ml (2 tablespoons) of butter and 15ml (1 tablespoon) of oil, over medium-high heat.
Add the chicken breasts and brown them on each side. Transfer them to a small, lightly oiled baking dish. Place in the oven for 20 minutes or until fully cooked.
Remove the old grease and the residue from the frying pan and put it back on the burner at a medium heat. Add 15ml (1 tablespoon) of butter and a small dribble of oil.
Add the ham and brown for 2 or 3 minutes. Add the onions, brown until everything is lightly coloured. Add the cider, reduce to almost dry.
Add the thyme, water and liquid concentrate. Once it boils, add 15ml (1 tablespoon) of cold butter. Mix well and repeat. Remove from heat.
Arrange the chicken breasts on a plate. Add a portion of pan-fried ham and serve.