| Chicken Bonnie Prince Charlie |
| ingredients: |
4
chicken breasts, skinned and boned
2 or 3 tablespoons of Drambuie
8 tablespoons (4 fluid ounces
or 125ml or US half cup) chicken
stock
8 fluid ounces (250ml or one US
cup) double cream (whipping cream)
3 ounces (125g or ¾ stick)
butter
1 ounce (25 g) flaked almonds
4 apples
A little flour, salt and pepper |
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| method: |
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.
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| The
recipe for Drambuie (which gives this
dish its flavour) is said to have been
given to members of the MacKinnon clan
in gratitude for their help after Culloden.
The honey-sweet golden drink is enjoyed
by millions around the world - and adds
flavour to many recipes. |
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