Whenever I see the old hardcover Women’s Weekly cookbooks, I think of food from my youth. I know the Women’s Weekly Original Cookbook was the first cook book I ever bought and I’m pretty sure the Women’s Weekly New Cookbook was the second. When was the last time I used it? Probably about 1990.
So to celebrate the 21st anniversary of non usage I couldn’t go past Chicken Drambuie. Chicken with a creamy, liqueur flavoured sauce – gotta love the 70s. This ended up being really tasty but you probably couldn’t eat it every night.
4 chicken breasts
salt and pepper
2 cloves garlic
500ml chicken stock
1 cup cream
6 spring onions, chopped finely
2 tbsp chopped parsley
2 tbsp Drambuie
Pound chicken breasts lightly and coat with seasoned flour. Melt butter in pan and saute chicken until well browned on both sides – remove from pan. Drain excess butter from pan and add crushed garlic and chicken stock and bring to boil. Reduce heat and return chicken to pan, cover and simmer gently for 20 to 25 mins or until tender. Remove chicken from pan stir in cream and stir until sauce has thickened. Stir in spring onions, parsley and Drambuie. Return chicken to pan and coat with sauce.