Honey-Rum Chicken & Mushrooms

Large Chicken Breasts
450ml Chicken Stock
50ml Orange Juice
100ml Cream
1 Tbsp Honey
2 Eggs, Beaten
2 Cloves Of Garlic, Peeled, Crushed & Chopped
½ Cup Chopped Fresh Coriander
250g Button Mushrooms, Sliced
Orange Slices To Garnish
225ml Dark Rum

Method:
Use A Sharp Knife & Make A Couple Of Small Cuts In The Chicken. Mix The Orange Juice & Honey, Pour Over The Chicken & Leave To Stand For 30 Minutes.
Melt Butter In A Pan & Brown The Chicken Quickly Over High Heat For
A Few Minutes. Remove The Chicken & Keep Covered.
Fry The Mushrooms In The Same Pan For A Minute Or Two, Adding More
Butter If Necessary.
Pour In The Rum & Set It Alight. Then Pour In The Chicken Stock, Give It A Pinch Of Salt & Black Pepper & Place The Chicken Pieces Into The Stock.
Cover & Simmer Over Low Heat For About 30 Mins.
Just Before Serving, Beat The Eggs With The Cream & Add To The Frying
Pan.
Don’t Allow It To Boil.
Add The Coriander & Let It Simmer For Another Minute.
Serve Over Plain White Boiled Or Steamed Rice. Garnish With Orange
Slices

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