HOT TODDY CHICKEN BREASTS

When whisky is added to a pan of chicken breasts, it makes a fine blaze. The whisky flavor lingers in the pan juices, making a tasty sauce with lemon and honey – the classic trio in a hot toddy.

Serves 4
4 boneless, skinless chicken breasts
3 tablespoons flour
Grated zest and juice of 1 large lemon
Salt and pepper
2 tablespoons butter
2 tablespoons olive oil
1/3 cup/75 ml whisky
2 teaspoons clear honey
½ cup/125 ml chicken stock
For the sautéed radicchio
2 heads radicchio lettuce, shredded
1 tablespoon vegetable oil
4-5 slices bacon, diced
Large frying pan

1. Lay the chicken breasts on a chopping board and cut each diagonally into three slices. Put the slices between two sheets of plastic wrap and pound with a rolling pin to about ½ in/1.25 cm thickness. Mix the flour on a plate with the lemon zest, salt, and pepper. Coat the chicken slices in flour and pat to discard the excess.

2. Heat half the butter and oil in a medium frying pan. Sauté half the chicken for 1-2 minutes until browned, then turn the brown the other side. Transfer the chicken on a plate. Melt the remaining butter and oil and fry the rest.

3. Return all the chicken to the pan, add the whisky and heat for 30 seconds. Set the pan alight, standing back from the flames, then keep cooking until they die down. Transfer the chicken to a serving dish and keep it warm.

4. To cook the radicchio: Heat the oil in the frying pan stir in the diced bacon and fry until it starts to brown. Add the radicchio and some black pepper and cook, stirring for 1-2 minutes until the radicchio wilts, but is still a bit crisp. Taste and pile beside the chicken on the serving dish, cover with foil and keep warm.

5. Stir the lemon juice and honey into the pan with the stock. Simmer until slightly thickened, stirring to dissolve the juices, 1-2 minutes. Taste, adjust the seasoning, and spoon the sauce over the chicken. Serve at once.