1 chicken

1 small carton heavy cream

3 oz. butter

3 tablespoons stock

flour

1 oz. flaked almonds

salt and pepper

4 apples

1 ½ tablespoons Grand Marnier

Cut chicken into pieces, flour and season with salt and pepper. Fry in very hot butter until well browned on both sides. Sprinkle with Grand Marnier, add stock, cover and simmer for 35 minutes. Remove chicken to serving dish.To make sauce, add some Grand Marnier, if desired, to stock in pan and gently stir in cream, being careful not to boil. Add toasted flaked almonds. Cover chicken with sauce and garnish with apples, which have been peeled, cubed and cooked in the oven with a little butter until soft. Serves 6.