Chicken Bonnie Prince Charlie Chicken With Drambuie Sauce Recipes

Steps:

• Add 100mml of drambuie to a hot saucepan, bring it to the boil and allow it to reduce by half.
• Reduce the heat then stir in 150ml of double cream and season with salt & pepper. If you want a slightly sweeter sauce add 2-3tsp of clear Scottish honey at this point. Allow this mixture to reduce by half to a nice thick consistency.
• Once reduced, take the sauce of the heat and serve it over the haggis.

Steps:

• 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.