Step 1

Preheat the oven to 200C/400F/Gas 6.

Step 2

Season the chicken breasts with salt and freshly ground black pepper.

Step 3

Heat a large frying pan until smoking, then add half of the butter and oil. Fry the chicken breasts in batches, skin-side down first, for 1-2 minutes on both sides, or until golden-brown all over.

Step 4

Transfer the chicken breast to a deep-sided roasting tray and roast in the oven for 25 minutes, or until the chicken is cooked through (NB: the chicken is cooked through when the juices run clear when the thickest part is pierced with a skewer.) Keep warm.

Step 5

Return the pan to the heat and add the remaining butter and oil. Add the onions and cook for 4-5 minutes, or until softened but not coloured. Stir in the flour and the mustard and cook for a further 1-2 minutes. Add the apples and mushrooms and cook for a further minute, then pour over the chicken stock.

Step 6

Bring to the boil, then add the cider and return to the boil. Cook for 1-2 minutes, then lower the heat, add the sage and stir in the cream. Simmer for a further 5-6 minutes, then season, to taste, with salt and freshly ground black pepper.

Step 7

Pour the sauce over the chicken so that it is completely covered.

Step 8

Preheat the grill to high.

Step 9

Sprinkle the cheddar cheese over the chicken and place under the grill for 4-5 minutes, or until the cheese is melted, golden-brown and bubbling.

Step 10

To serve, place a baked potato topped with a knob of butter on each serving plate. Spoon the chicken alongside and serve.