Chicken Bonnie Prince Charlie Chicken With Drambuie Sauce

A traditional scots dish.

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.

Add the roasted flaked almonds.

Cover the chicken with sauce and garnish with the sliced apple.

boneless skinless chicken breasts, drambuie, chicken stock, whipping cream, butter, sliced almonds, apples, salt and pepper