Hot Toddy Chicken Breasts

Whisky adds a nice flavour together with the honey and lemon juice. Serve with some bitter leaves like racchio or endive.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  boneless chicken breasts
• 25  g plain flour
• 1  lemon, zest and juice
• 25  g butter
• 2  tablespoons olive oil
• 100  ml  Scotch whisky
• 2  teaspoons clear honey
• 125  ml  chicken stock

Directions

1. Cut the breast into 3 slices diagonally, put between plastic wrap and pound with a rolling pin until 1/4 inch thick.
2. mix the flour with salt and pepper and lemon zest. Toss the chicken in the flour and pat to remove excess.
3. heat half the butter and oil in a frying pan and saute half the chicken until golden.Remove from pan and repeat with the remaining oil and butter, fry the rest of the chicken.
4. return chicken to the pan, then add the whicky and heat for a minute, set alight, then keep cooking until flame dies down.
5. Stir in the lemon juice and honey, simmeruntil slightly thickened.