Chicken Balmoral

Tonight I made chicken balmoral for myself, my boyfriend and my daughter.

I love this, tis very tasty and doesn't require any real effort (in my opinion but I love cooking)

you will need:

1/2 chicken breasts each

some haggis

whisky (blended is fine...)

100ml double cream

250ml chicken stock

pre heated oven to 200 degrees

firstly get your chicken (i know obvious...:))

then put a nice wee slice in it (you can see the haggis next to it)

add haggis into middle

fold up, wrap in tinfoil and cook for approx 30 mins -dependant on the size of your breast (I'm paranoid that my chicken will be undercooked!)

to make whisky sauce

250ml or so of chicken stock

2 tablespoons of whisky (this is my good stuff, as i had no blended left!)

1 tablespoon dijon mustard

1 knob of butter
100ml double cream

Blended whisky works fine for this, though that's the only reason I'd have it in my house. And the mustard really does have to be dijon mustard, other types just don't come out as well.

How to do it:
Mix the whisky in a pan with the stock, and bring to the boil. 
Reduce by half.
Add the cream and the mustard, and stir while you do so.
Finally, add the butter to thicken the sauce and serve over whatever you're eating it with.

so, simmer your sauce away, and take your chicken out and serve

chicken on plate, with no veg/sauce

add sauce

this was for my daughter

she's only 5 so, its not as whisky tasting or thick as it should be, i'll make more and thicken it up later :)

expect more pictures!