1. Mix the 4 chicken breasts with:
1 pinch of salt and
pepper, 1 pinch of dry oregano, 1 table spoon
sunflower oil and the cider. Marinate for 1 hour,
keep cold.
2. Sear the chicken breasts in 1
teaspoon of butter.
Add the green onions, mushrooms and cook at
medium temperature.
3. Add the veal stock and cream, cook for 5 more minutes. Check if there
is enough salt and pepper
and serve the sliced julienne apples on the
chicken breasts, cover with sauce. Bon appétit !
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