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Drambuie Poulet

chef.tim.lee's picture
Ingredients
  Skinless boneless chicken breasts 4 , cut in half
  Salt To Taste
  Pepper To Taste
  Cooked ham 8 Ounce, diced (1 1/2 Cup)
  Drambuie 1⁄4 Cup (4 tbs)
  White wine 1⁄4 Cup (4 tbs)
  Fresh mushrooms/Canned mushrooms, 2 cans of 4 1/2 ounce each, drained 1 Pound
  Butter 3 Tablespoon
  Cream of mushroom soup 10 1⁄2 Ounce (1 Can)
Directions

GETTING READY
1. Preheat the oven to 350 degree F.

MAKING
2. Season the chicken pieces.
3. In a baking dish, layer the ham.
4. Arrange the chicken over it.
5. Pour the Drambuie and wine over the chicken.
6. Place chicken in the oven and bake for 30 minutes.
7. In the meantime, in a saucepan, melt the butter over medium heat.
8. Saute the mushrooms in butter till tender.
9. Stir in the mushroom soup. Bring to a boil.
10. Pour the sauce over the chicken after it has cooked for 30 minutes and continue to bake for another 15 minutes.

SERVING
10. Serve the Drambuie Poulet with sauteed asparagus on the side.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
50 Minutes
Ready In: 
0 Minutes
Servings: 
4

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3 Comments

Pauly's picture
I am looking for a recipe for chicken drambuie that has capicollo ham and gruyere cheese in it.
Samina.Tapia's picture
HI Pauly, use the same recipe and include capicollo ham and gruyere cheese in the sauce. If you do not like the idea of using a canned soup, you could make the sauce from scratch using cream and cheese.
Anonymous's picture
Thanks Samina Tapia