LOCATION: Recipes >> Poultry >> Whisky Apple
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Whisky Apple
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Chicken in Apple and Whisky Sauce
Yield: 4 servings
4 chicken breasts; skinned
15 g butter
2 eating apples; peeled and sliced
1 lemon; zest only
freshly ground black pepper
1 tablespoon fresh tarragon; chopped
15 g plain flour
75 ml chicken stock
200 ml milk
4-5 tablespoons whisky
3 tablespoons whipping cream
Saute the chicken in the butter for 10 minutes. Add the apples,
lemon zest, pepper and tarragon. Cook for 15 minutes until the
apple softens.
Stir in the flour and cook for 1 minute, gradually add the stock
and milk, stirring until the sauce thickens, boils and is smooth.
Fold in the whisky and cream. Heat through.
Serve with leeks, broccoli and brown rice.
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