Prep 15 mins
Cook 45 mins
a delicious creamy chicken recipe, tried and true
- 4 chicken breasts
- 3 garlic cloves
- 3 chicken stock cubes
- 3 cups water
- 300 ml cream
- 2 tablespoons drambuie
- Dip the chicken in flour and brown it in butter.
- Remove from pan.
- Add garlic and stock dissolved in water to the pan, bring to the boil, add chicken and simmer for about half an hour.
- When the sauce is thick remove the chicken and add cream and drambuie to make the creamy sauce.
- Once thickish return chicken to pan to heat then serve.
This was really good, and so simple. The sauce was thick and rich, so not much is needed, unless you like things rich. Followed the recipe exactly :-) Made for the Aus/NZ recipe swap #19 Adopt-a-Joey August 2008
There were only 2 of us eating so I decided to half the recipe. I was so tired when I was making this, I can't tell you how many times I screwed up and it still tasted good!! First - I accidentally let the chicken stock boil down to nothing. I scraped all the crud off the bottom of the pan and tried again. Then when it was time to add the cream, I completely forgot that I was 1/2ing the recipe and I added the full amount of cream! We didn't have any drambuie but I researched and found that whiskey would be a suitable substitute so I added that (also no halved) into the pot. The end results were great tasting. Wonder how it would have tasted if I had made it all correctly! ;)