Ingredients
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
Method
Sources
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Ready-made tikka masala — add chicken and cream, dinner in 20 min
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
Enameled cast iron saucier — risotto, polenta, cream sauces
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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.