Chicken in Apple and Whisky Sauce

• 4 chicken breasts, skinned
• ½ oz butter
• 2 eating apples, peeled and sliced
• zest of 1 lemon
• ground black pepper
• 1 tbs chopped fresh tarragon
• ½ oz plain flour
• ½ cup chicken stock
• ¾ cup milk
• 4-5 tbs Scotch Whisky
• 3 tbs whipping cream

Sauté the chicken in the butter for 10 minutes. Add the apples, lemon zest, pepper and tarragon.

Cook for 15 minutes until the apple softens and the chicken is cooked through. Stir in the flour and cook for one minute, gradually add the stock and mik, stirring until the sauce thickens, boils and is smooth. Fold in the Scotch Whisky and cream. Heat through.