Prep 10 mins
Cook 35 mins
A traditional Scots dish.
- 4 boneless skinless chicken breasts
- 2 -3 tablespoons drambuie
- 1⁄2 cup chicken stock
- 1 cup whipping cream
- 3⁄8 cup butter
- 1 ounce sliced almonds
- 4 apples
- salt and pepper, to taste
- Flour and season the chicken breasts and saute in hot butter in both sides.
- When they are well browned, sprinkle with Drambuie, add the chicken stock, cover and simmer for ten minutes: remove to platter and keep warm.
- While the chicken is cooking, peel and core the apples.
- Cut them into thick slices and cook gently until tender in butter- avoid mashing.
- Make the sauce by adding a little more Drambuie to the stock left in the pan and gently stir in the cream.
- Heat just until hot (not boiling).
- Add the roasted flaked almonds.
- Cover the chicken with sauce and garnish with the sliced apple.
We love this recipe - it is one that I always pull out for a special (or not so special) occasion. I substitute onion for the apple and have used table/light cream if I don't have the whipping cream on hand. Turns out great both ways!
This recipe was delightfully different. I boiled the cream down a bit to thicken. I also just steamed the apples in the chicken broth/Drambuie mixture, as I didn't want to add all that fat. Thanks for sharing!
We love Drambuie and I thought that the ingredients in this dish would add up to a real wow of a taste. However, although the dish was very easy to put together (I made it exactly as written), the taste was much more drab than expected, and the apples didn't add anything interesting to the dish other than a different texture. I expected the sauce to thicken and it didn't. I'm very sorry, but this recipe didn't meet our expectations at all. If I decide to try this again, I would consider leaving out the apples altogether (they just didn't taste right with the more mellow flavors of the drambuie and chicken at all), carmelizing some onions in the chicken drippings, sprinkling some flour over them, then adding the sauce ingredients and thickening it. The toasted almonds ARE however, a nice touch, and I would keep those. I'm sorry it didn't work out for us with this recipe.