Chicken in Apple and Whisky Sauce recipe
ingredients
4 chicken breasts, skinned
1 tbsp (15 g) 1/2 oz butter
2 eating apples, peeled and sliced
grated rind of 1 lemon
freshly ground pepper
1 tablespoon fresh tarragon, chopped
1 tbls (15 g) 1/2 oz plain flour (All purpose)
75 g (3 fl oz) chicken stock
7 fl oz (200 ml) fresh milk
4-5 tablespoons whisky
3 tablespoons fresh whipping cream
1 tbsp (15 g) 1/2 oz butter
2 eating apples, peeled and sliced
grated rind of 1 lemon
freshly ground pepper
1 tablespoon fresh tarragon, chopped
1 tbls (15 g) 1/2 oz plain flour (All purpose)
75 g (3 fl oz) chicken stock
7 fl oz (200 ml) fresh milk
4-5 tablespoons whisky
3 tablespoons fresh whipping cream
method
1. Saute the chicken in the butter for 10 minutes.
2. Add the apples, lemon rind, pepper and tarragon.
3. Cook for 15 minutes until the apple softens.
4. Stir in the flour cook for 1 minute, gradually add the stock and milk stirring until the sauce thickens, boils and is smooth.
5. Fold in the whisky and cream. Heat through.
6. Serve with leeks, broccoli and brown rice.
2. Add the apples, lemon rind, pepper and tarragon.
3. Cook for 15 minutes until the apple softens.
4. Stir in the flour cook for 1 minute, gradually add the stock and milk stirring until the sauce thickens, boils and is smooth.
5. Fold in the whisky and cream. Heat through.
6. Serve with leeks, broccoli and brown rice.
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