Daiquiri Chicken - cooking recipe

Ingredients
    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
    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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