Ingredients Jump to Instructions ↓

  1. 4 large chicken breasts -- boned, skinned and fat cut off

  2. 1/4 cup orange juice

  3. 1 tablespoon honey

  4. 1 1/2 tablespoons clarified butter

  5. 2 cloves garlic -- crushed

  6. 4 ounces button mushrooms -- sliced

  7. 4 ounces oyster mushrooms -- sliced

  8. 1 cup dark rum

  9. 1 1/2 cups chicken stock salt and freshly ground black pepper

  10. 1/2 cup light cream

  11. 2 eggs -- beaten

  12. 2 tablespoons chopped fresh cilantro orange slices -- to garnish

Instructions Jump to Ingredients ↑

  1. Preparation : Poke several holes in the chicken breasts with a knife point. Mix the orange juice and honeyand marinate the chicken in it for 20 minutes. In a large, heavy-based skillet, brown the chicken in tablespoon clarified butter. Remove from the heat and set aside. Melt the remaining butter in the same skillet, then add the garlic and mushrooms and fry for 1 minute. Pour in the rum and flame it. Add the chicken stock, salt and pepper and chicken and simmer over a low heat for 30 minutes. Just before serving, beat the cream with the eggs and add to the skillet. Cook over low heat for about 1 minute. Add the ciiantro, check the seasoning and cook for a further 1 minute. Garnish with orange slices, if desired, and serve. Recipes are from Gourmet Magazine Feb.

  2. All posted and tried at Gail's Barbara of Maine Converted by MC_Buste


Send feedback