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Chicken in Apple and Whisky Sauce

“I just had 19 shots of whiskey, I think that’s a record.”—Dylan Thomas’s last words.

  • 4 chicken breasts
  • 15g (½ oz) butter
  • 2 apples, peeled and sliced
  • zest of 1 lemon
  • freshly ground black pepper
  • 1 tbsp chopped fresh tarragon
  • 15g (½ oz) plain flour
  • 125ml (¼ pint) chicken stock
  • 125ml (¼ pint) cup milk
  • 3 tbsp whipping cream
  • 75ml whisky
  1. Melt the butter in a pan and sauté the chicken, turning regularly. After 10 minutes, add the apples, lemon zest, pepper and tarragon and cook for a further 15 minutes until the apple softens and the chicken is fully cooked. Stir in the flour and cook for 1 minute, slowly adding the stock and milk and allowing the sauce to thicken, then boil. Stir in the cream and the whisky and heat through before serving.
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