Description
Chicken flavored with the honey-sweetened scotch-based liqueur drambuie. Good served with pilaf and asparagus with lemon juice and butter.
Ingredients
- Chicken Breasts
- Salt And Pepper
- Butter
- Green Onion
- Garlic Clove
- Parsley
- Fresh Tarragon
- Drambuie
- Dried Thyme
Instructions
- Brown the chicken breasts, seasoned with salt and pepper, in butter in a skillet
- Remove to a plate with a slotted spoon
- Saut the onion, garlic and parsley in the same pan
- Add the tarragon and 2 tbs drambuie to the pan and simmer 2 minutes more
- Lay each chicken breast on a square of foil
- Coat each breast with the drambuie sauce and sprinkle with thyme
- Seal and bake 1 hr at 300
- Remove and open each foil pack
- Pour the rest of drambuie over chicken, reseal the foil and leave to cook another 5 minutes