Chicken Drambuie

Chicken flavored with the honey-sweetened Scotch-based liqueur Drambuie. Good served with pilaf and asparagus with lemon juice and butter.

• Ready In: 1 hr 25 mins
• Serves: 6

Ingredients

• 6  large chicken breasts
•  salt and pepper
• 2 -3  tablespoons butter
• 1  tablespoon  minced green onion
• 1  garlic clove, minced
• 2  tablespoons parsley, minced
• 1  teaspoon fresh tarragon or 1⁄2 teaspoon dried tarragon, crushed
• 1⁄4 cup  drambuie
• 1  dash dried thyme

Directions

1. Brown the chicken breasts, seasoned with salt and pepper, in butter in a skillet; remove to a plate with a slotted spoon.
2. Sauté the onion, garlic and parsley in the same pan.
3. Add the tarragon and 2 Tbs Drambuie to the pan and simmer 2 minutes more.
4. Lay each chicken breast on a square of foil.
5. Coat each breast with the Drambuie sauce and sprinkle with thyme.
6. Seal and bake 1 hr at 300°.
7. Remove and open each foil pack.
8. Pour the rest of Drambuie over chicken, reseal the foil and leave to cook another 5 minutes.