Yield: 1 Servings
|4 \N||6-oz breast fillets|
|2 \N||Lemons; juice & zest|
|1 tablespoon||White wine|
|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