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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Sweet and fragrant, this is for the daiquiri lovers out there! 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 |
Directions:
1. Preheat oven to 350 degrees F.
2. Place the chicken breasts in a large Ziploc bag and lightly pound to flatten to about 1/2-inch.
3. Combine the flour, salt, and pepper; dredge the breasts in the mixture.
4. 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).
5. Meanwhile, add the shallots to the skillet and sauté for 1 minute.
6. Add the chicken broth and deglaze the skillet.
7. Add the red currant jelly, quartered strawberries, and chopped basil and reduce to half; add the rum and flame it.
8. Then return the fully-cooked chicken to the skillet and simmer for 3 minutes.
9. Serve breasts with sauce over fragrant cooked jasmine rice.
10. Makes 2 servings.
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