Flour and season the chicken breasts and fry in half of the butter. When they are well browned on both sides, sprinkle with Drambuie, add the chicken stock, cover and simmer for ten minutes.
While the chicken is cooking, peel and core the apples. Cut them into thick slices and cook gently in the other half of the butter in a separate pan until fairly soft - do not stir to avoid mashing. Remove the chicken to a serving dish, when ready, and keep warm in the oven.
Make the sauce by adding more Drambuie, if required, to the stock left in the pan and gently stir in the cream. Heat but do not boil. Add the roasted flaked almonds. Cover the chicken with this sauce and garnish with the sliced apple.
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