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