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March 2007 Recipe
Hot Toddy Chicken Breasts
When you
add whisky to a pan of chicken breasts, it makes a fine blaze.
The whisky flavor lingers in the pan juices, making a tasty sauce
with lemon and honey – the classic trio in a hot toddy.
Serves 4
- 4
boneless skinless chicken breasts
- 3
tablespoons flour
-
grated zest and juice of 1 large lemon
-
salt and pepper
- 2
tablespoons butter
- 2
tablespoons olive oil
-
90ml/3fl oz/6 tablespoons whisky
- 2
teaspoons clear honey
-
125ml/4fl oz/½ cup chicken stock
-
Lay the chicken breasts on a chopping board and cut each
diagonally into three slices. Put the slices between two sheets
of plastic wrap and pound with a rolling pin to about 3mm/1/8in
thickness. Mix the flour on a plate with the lemon zest, salt
and pepper. Coat the chicken in flour and pat to discard the
excess.
-
Heat half the butter and oil in a frying pan. Sauté half the
chicken for 1-2 minutes until browned, then turn and brown the
other side. Transfer the chicken to a plate. Melt the remaining
butter and oil and fry the rest.
-
Return all the chicken to the pan, add the whisky and heat for
1⁄2-1 minute. Set it alight, standing back from the flames, then
keep cooking until they die down. Transfer the chicken to a
serving dish and keep it warm.
-
Stir the lemon juice and honey into the pan with the stock.
Simmer until slightly thickened, stirring to dissolve the
juices, 1-2 minutes. Taste, adjust seasoning, and spoon the
sauce over the chicken.
Getting Ahead: Slice and pound the chicken up to 4 hours
ahead, storing it in the refrigerator. Coat it with flour and fry
it just before serving.
On
the Side: The bitter tinge of sautéed radicchio makes a
pleasant contrast to the honey sauce. Try other bitter leaves too,
such as endive or escarole. Shred two heads of radicchio (about
450g/1lb total), discarding the white core. Dice 3-4 strips of
bacon. Heat a tablespoon of vegetable oil in a frying pan and fry
the bacon until it starts to brown. Add the radicchio and some
black pepper and cook, stirring, for 1-2 minutes until the leaves
wilt but are still a bit crisp. Taste and adjust the seasoning.
Serves 4.
In
the Glass: Please try a dark beer, served at room temperature
if you seek authentic Scottish taste! |
