Prep 5 mins
Cook 40 mins
The recipe for Drambuie (which gives this dish its wonderful flavour) is said to have been given to members of the MacKinnon clan in gratitude for their help after the Battle of Culloden Moor in 1746. The honey-sweet golden drink adds a distinctive flavour to many unique Scottish recipes.
- 4 chicken breasts, skinned and boned
- 3 tablespoons drambuie
- 4 fluid ounces chicken stock
- 8 fluid ounces double cream (heavy cream)
- 3 ounces unsalted butter
- 1 ounce flaked almonds
- 4 apples
- a little flour
- salt and pepper
- Flour and season the chicken breasts and fry in hot butter in both sides.
- When they are well browned, sprinkle with Drambuie, add the chicken stock, cover and simmer for ten minutes.
- While the chicken is cooking, peel and core the apples.
- Cut them into thick slices and cook gently in butter until fairly soft- do not stir to avoid mashing.
- Remove the chicken to a serving dish, when ready, and keep warm in the oven.
- Make the sauce by adding more Drambuie, if required, to the stock left in the pan and gently stir in the cream.
- Heat but do not boil.
- Add the roasted flaked almonds.
- Cover the chicken with this sauce and garnish with the sliced apple.
This is a great way to make something special of ho hum chicken breast. I used firm sweet red apples, unpeeled, and I used the pan juices from cooking the apples in the final sauce. I did not add extra Drambuie to the sauce and my son felt it needed more Drambuie flavor. The Drambuie flavor was subtle, so add more if you like it. The red peeling on the apple crescents looked lovely along side the cream covered chicken. This would make an unusual company meal.