Course : Chicken
Serves: 4
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4 large chicken breasts -- boned, skinned and fat cut off
1/4 cup orange juice
1 tablespoon honey
1 1/2 tablespoons clarified butter
2 cloves garlic -- crushed
4 ounces button mushrooms -- sliced
4 ounces oyster mushrooms -- sliced
1 cup dark rum
1 1/2 cups chicken stock
1 teaspoon salt and freshly ground black pepper
1/2 cup light cream
2 large eggs -- beaten
2 tablespoons chopped fresh cilantro
6 medium orange slices -- to garnish

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


Nutritional Information:

3245 Calories (kcal); 160g Total Fat; (53% calories from fat); 265g Protein; 45g Carbohydrate; 1245mg Cholesterol; 4155mg Sodium

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