Take 2 whole chicken breast on the bone and split them in half
Sprinkle salt and pepper n top of them
Sautee in a medium hot pan with olive oil for 8-10 minutes turning frequently
After chicken is brown on all sides remove from pan to rest and drain sauté pan
Put pan back on stove on medium high heat
Add one and a half cups of apple cider
One and a half cups of fruity white wine
A half a cup of cream
A Tablespoon of Dijon mustard
And a tablespoon of chopped fresh sage leaves
Reduce by half on medium high and add chicken back to sauce when the sauce has thickened
Add a cup of chanterelle mushrooms (have them sliced-any kind of mushroom will do)
Place the cover on pan for 3 minutes
Check after 3 minutes and serve
The turnips-peel and slice one large turnip
In a large sauté plan over medium heat melt a tablespoon of butter and a ¼ cup of olive oil
When melted and oil in pan starts to simmer add the sliced pieces of turnips covering the entire pan
Sauté on medium heat for at least 5 minutes.
Check to see if it’s browning at 3 minutes
Continue to turn them until you can cut the turnip with a salt/
Add salt and pepper.
Right before serving add additional fresh herbs-parsley, marjoram, thyme, etc.