Preparation / Directions:
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.
1996 All posted and tried at Gail's Barbara of Maine
Converted by MC_Buste
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