1. Dip the chicken in flour and brown it in butter. 2. Remove from pan. 3. Add garlic and stock dissolved in water to the pan, bring to the boil, add chicken and simmer for about half an hour. 4. When the sauce is thick remove the chicken and add cream and drambuie to make the creamy sauce. 5. Once thickish return chicken to pan to heat then serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
