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RecipeSavants.com Drambuie – a liqueur, made with honey, scotch whiskey, herbs, and spices – plays the lead in this recipe adding complex flavors to the crispy fried chicken topped with pan-seared apple chunks and mouth-watering sauce for a traditional Scottish dish. A great dish to serve with Scottish ale – wee heavy for a fast weeknight meal. Smart Recipes, European Recipes, Chicken,Dairy Recipes, Recipes Chicken,Dairy European Chicken Bonnie Prince Charley PT35M Serves 4 Ingredients: 4 Skinless, Boneless Chicken Breasts 2 Tablespoons Drambuie 0.5 Cup Chicken Stock 1 Cup Heavy Cream 3 Ounces Butter 1 Ounce Almonds Slices 4 Apples 0.125 Cup Flour 0 To Taste Salt & Ground Black Pepper Sprinkle chicken breasts with salt, black pepper and flour. In a skillet, melt butter and cook chicken breasts until browned on both sides. Add Drambuie add stock and simmer, covered for about 10 minutes. Add apple slices and cook until slightly soft, without stirring as you don't want to mash them. With a slotted spoon, transfer the chicken to a serving platter. With a piece of foil, cover the chicken to keep warm. For sauce: Gently, stir in cream to the stock in the pan and cook until heated through. Stir in almonds and remove from heat. Pour sauce over chicken and serve with sliced apples.
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