Nelson's breast of chicken port, lemon, rum and raisin sauce

Yield: 1 Servings

Measure Ingredient
4 \N 6-oz breast fillets
50 grams Butter
2 \N Lemons; juice & zest
3 tablespoons Port
1 tablespoon White wine
150 grams Raisins
4 tablespoons Dark rum
150 millilitres Soured cream; 1/4 pt

Cut chicken into thin slices, each 25g/1 oz, 6 per serving. Heat butter in pan, add chicken, cook gently 6 minutes, turning frequently until lightly coloured. Add lemon, port, cook a further 5 minutes. Remove from pan, arrange in spiral shape on large serving plate, keep warm. With juices from the chicken in the pan, return pan to heat, add wine, raisins, simmer 2 minutes. Season, add dark rum, cook a further 3 minutes. Add cream, reduce by half. Pour sauce over chicken.

Recipe by: Tom Bridge: Bridge over Britain Posted to TNT Recipes Digest by Doug Weller <dweller@...> on Mar 22, 1998

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