Chicken breasts in whisky sauce

Recipe from: 1/1/1993 12:00:00 AM
Ingredients 18
Servings 4
Time

Ingredients

  • FILLING
  • 125
    g
    chicken livers
  • 1
    small onion
  • 15
    ml
    oil
  • salt and pepper
  • 4
    chicken breast fillets
  • 15
    ml
    oil
  • 15
    ml
    whisky
  • 50
    ml
    white wine
  • 50
    ml
    water
  • SAUCE
  • 25
    ml
    flour
  • 25
    ml
    butter
  • 250
    ml
    chicken stock
  • 150
    ml
    fresh or sour cream
  • 5
    ml
    French mustard
  • 10
    ml
    whisky
  • 1
    egg yolk
 

Method

 
Gently fry onion until tender, add livers and season well. Once livers are browned, remove from heat and set aside. Flatten breasts with a mallet, being careful to keep one side sealed. Add the liver and onion filling to each breast and fold in half, pinch the edges firmly to seal. Heat oil in a large frying pan. Fry the chicken breasts lightly on both sides without browning. This helps to seal the breasts. Flambé with the whisky. Add wine and water and poach on a low heat for 20 minutes. For the sauce: Melt butter, add flour then chicken stock (as for a white sauce). When thickened add remaining ingredients and bring slowly to the boil. Remove breasts from poaching liquid. Arrange on a plate and cover with the whisky sauce.
 

Read more on: poach  |  poultry  |  shallow-fry
 

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