Daiquiri Chicken - cooking recipe
Ingredients
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2 boneless skinless chicken breasts
1/4 cup flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon garlic powder
2 tablespoons butter
1 tablespoon olive oil
2 tablespoons minced shallots
1/2 cup unsalted chicken stock
1/4 cup red currant jelly
3 tablespoons Bacardi 151 rum
1/2 cup hulled and quartered strawberry
2 teaspoons chopped fresh sweet Thai basil
cooked jasmine rice
Preparation
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Preheat oven to 350 degrees F.
Place the chicken breasts in a large Ziploc bag and lightly pound to flatten to about 1/2-inch.
Combine the flour, salt, and pepper; dredge the breasts in the mixture.
Melt together the butter and oil in a skillet over medium-high heat and brown the chicken on both sides; transfer to an oven-proof dish and finish cooking in the oven (about 15-18 minutes).
Meanwhile, add the shallots to the skillet and saute for 1 minute.
Add the chicken broth and deglaze the skillet.
Add the red currant jelly, quartered strawberries, and chopped basil and reduce to half; add the rum and flame it.
Then return the fully-cooked chicken to the skillet and simmer for 3 minutes.
Serve breasts with sauce over fragrant cooked jasmine rice.
Makes 2 servings.
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