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Flour and season the chicken breasts and saute in hot butter in both sides.
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When they are well browned, sprinkle with Drambuie, add the chicken stock, cover and simmer for ten minutes: remove to platter and keep warm.
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While the chicken is cooking, peel and core the apples.
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Cut them into thick slices and cook gently until tender in butter- avoid mashing.
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Make the sauce by adding a little more Drambuie to the stock left in the pan and gently stir in the cream.
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Heat just until hot (not boiling).
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Add the roasted flaked almonds.
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Cover the chicken with sauce and garnish with the sliced apple.
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