Scottish highland chicken with whisky and cream

The ingredients in this recipe are for four people.

Put the butter and olive oil in a pan and season the chicken breast with salt and pepper. When the pan is hot, fry the chicken until golden brown. When the chicken is cooked through, pour the warmed whisky over it, allow to evaporate briefly, then remove from the cooker hood and flambé the chicken.

Remove the chicken from the pan and keep warm. Return the pan to the heat and stir to loosen the bits at the bottom of the pan by adding the chicken stock. Then pour in the cream while stirring and reduce for a few minutes until the desired thickness is reached. Finally, add the chopped parsley. Serve this with a celeriac puree and a good glass of Natalis or, if you used a peated whisky, Martinus!