Name: Chicken breasts in whisky sauce
Yield: 4 servings
Cuisine: Boil
Ingredients: 125.00 g chicken livers; 1.00 onion small; 15.00 ml oil; salt and freshly ground black pepper; 4.00 chicken breast fillets; 15.00 ml oil; 15.00 ml whiskey; 50.00 ml wine white; 50.00 ml water; 25.00 ml flour; 25.00 ml butter; 250.00 ml stock chicken; 150.00 ml sour cream; 5.00 ml french mustard; 10.00 ml whiskey; 1.00 eggs yolk only

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Ingredients (16)

FILLING

125.00 g	chicken livers
1.00	onion — small
15.00 ml	oil
	salt and freshly ground black pepper
4.00	chicken breast fillets
15.00 ml	oil
15.00 ml	whiskey
50.00 ml	wine — white
50.00 ml	water

SAUCE

25.00 ml	flour
25.00 ml	butter
250.00 ml	stock — chicken
150.00 ml	sour cream
5.00 ml	french mustard
10.00 ml	whiskey
1.00	eggs — yolk only

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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.