Prince Charlies Pancakes Food

CHICKEN BONNIE PRINCE CHARLIE (CHICKEN WITH DRAMBUIE SAUCE)

Steps:

• Flour and season the chicken breasts and saute in hot butter in both sides.
• When they are well browned, sprinkle with Drambuie, add the chicken stock, cover and simmer for ten minutes: remove to platter and keep warm.
• While the chicken is cooking, peel and core the apples.
• Cut them into thick slices and cook gently until tender in butter- avoid mashing.
• Make the sauce by adding a little more Drambuie to the stock left in the pan and gently stir in the cream.
• Heat just until hot (not boiling).
• Add the roasted flaked almonds.
• Cover the chicken with sauce and garnish with the sliced apple.

PRINCE CHARLIE'S PANCAKES

Steps:

• Sift the flour and salt into a bowl and make a hollow in the centre. Stir in the beaten eggs and half the milk and beat until you have a smooth batter. Then slowly stir in the other half of the milk.
• Melt a little lard in an 8 inch (20cm) frying pan (skillet). Pour in enough batter to cover the base of the pan, swirling the pan so that it becomes evenly coated. Fry (sauté) for a few minutes until bubbles appear on the surface. Turn the pancakes over and cook the other side. Then slide on to a tea towel (dish cloth) and keep warm. Make more pancakes in the same way until the batter is used up (there should be enough for about eight pancakes).
• Melt the butter (or margarine) in another frying pan (skillet), then stir in the sugar and cook for one minute. Add the grated rind and juice of the oranges and lemons and bring to the boil. Then add the Drambuie and simmer gently for three minutes.
• Fold the pancakes into quarters and place in the frying pan. Cook gently for three minutes, spooning the sauce over the top, until heated through. Serve immediately.