I am attending a dinner at a posh hotel - all the dishes are Jacobite themed. I've been told that this dish will be on the menu - it's a favourite for tourist hotels of the posher variety! It is also a popular dish at St Andrew's Night dinners, too. Still, makes a change from haggis!
BTW - I think the only real connection with BPC is the Drambuie that is used in the dish!
4 chicken breasts, skinned and boned
2 or 3 tablespoons of Drambuie
8 tablespoons (4 fluid ounces or 125ml) chicken stock
8 fluid ounces (250ml) double cream
3 ounces (125g) butter
1 ounce (25g) flaked almonds
A little flour
salt and pepper, to taste
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 until they are cooked through/
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.