Normandy chicken

Heat oil and 25 g butter in a large frying pan and fry the chicken breasts over a medium heat for 5-6 minutes, turning until browned on both sides. Remove chicken from the pan and drain on absorbent paper. Peel, core and slice two of each of the apples. Return frying pan to the heat. Sauté the apple slices with the garlic for 4-5 minutes until lightly browned.
Return chicken to the pan and add mixed herbs, seasoning and cider. Bring to the boil, cover and simmer for 45 minutes. Meanwhile core and thickly slice the remaining apples. Melt remaining butter and sauté for 4-5 minutes. Drain on absorbent paper, set aside and keep warm. Transfer the chicken breasts to a serving dish. Add cream to the pan juices and heat through, stirring for 2 minutes. Spoon the sauce around the chicken and top with sautéed apple slices to serve.