Chicken escalope with apple, black pudding, girolles and mustard

This dish is not only delicious and simple to cook, but once you have prepared your chicken escalope (scallop), it cooks very quickly. The Pedro Ximénez sherry that features here is a delight and I use it a lot in my cooking. I love its nice syrupy consistency and its sweet flavour. If you can’t get hold of it it, you can substitute any sweet sherry.