Chicken Drambuie

• 6 large chicken breasts
• salt and pepper
• 2 -3 tablespoons butter
• 1 tablespoon minced green onion
• 1 garlic clove, minced
• 2 tablespoons parsley, minced
• 1 teaspoon fresh tarragon or 1/2 teaspoon dried tarragon, crushed
• 1/4 cup drambuie
• 1 dash dried thyme

1. Brown the chicken breasts, seasoned with salt and pepper, in butter in a skillet; remove to a plate with a slotted spoon.
2. Saute the onion, garlic and parsley in the same pan.
3. Add the tarragon and 2 Tbs Drambuie to the pan and simmer 2 minutes more.
4. Lay each chicken breast on a square of foil.
5. Coat each breast with the Drambuie sauce and sprinkle with thyme.
6. Seal and bake 1 hr at 300u0b0.
7. Remove and open each foil pack.
8. Pour the rest of Drambuie over chicken, reseal the foil and leave to cook another 5 minutes.

chicken breasts, salt, butter, green onion, garlic, parsley, tarragon, drambuie, thyme

Taken from www.food.com/recipe/chicken-drambuie-95724 (may not work)