Chicken Bonnie Prince Charlie Chicken With Drambuie Sauce Recipes

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CHICKEN BONNIE PRINCE CHARLIE (CHICKEN WITH DRAMBUIE SAUCE)



Chicken Bonnie Prince Charlie (Chicken with Drambuie Sauce) image

Make and share this Chicken Bonnie Prince Charlie (Chicken with Drambuie Sauce) recipe from Food.com.

Provided by Molly53

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
2 -3 tablespoons drambuie
1/2 cup chicken stock
1 cup whipping cream
3/8 cup butter
1 ounce sliced almonds
4 apples
salt and pepper, to taste

Steps:

  • Flour and season the chicken breasts and saute in hot butter in both sides.
  • When they are well browned, sprinkle with Drambuie, add the chicken stock, cover and simmer for ten minutes: remove to platter and keep warm.
  • While the chicken is cooking, peel and core the apples.
  • Cut them into thick slices and cook gently until tender in butter- avoid mashing.
  • Make the sauce by adding a little more Drambuie to the stock left in the pan and gently stir in the cream.
  • Heat just until hot (not boiling).
  • Add the roasted flaked almonds.
  • Cover the chicken with sauce and garnish with the sliced apple.

Nutrition Facts : Calories 611.2, Fat 44.9, SaturatedFat 25.4, Cholesterol 196.6, Sodium 266.2, Carbohydrate 23.2, Fiber 4.2, Sugar 15.2, Protein 31.3

CHICKEN BONNIE PRINCE CHARLIE



CHICKEN BONNIE PRINCE CHARLIE image

Categories     Chicken

Yield 4 People

Number Of Ingredients 8

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

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.

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