Daiquiri Chicken

Name: Daiquiri Chicken
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

14 ingredients

10 steps

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 saute 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.