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Receta Nelson's Breast Of Chicken Port, Lemon, Rum And Raisin Sauce
by Global Cookbook

Nelson's Breast Of Chicken Port, Lemon, Rum And Raisin Sauce
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Ingredientes

  • 4 x 6-ounce breast fillets
  • 50 gm Butter
  • 2 x Lemons, juice & zest
  • 3 Tbsp. Port
  • 1 Tbsp. White wine
  • 150 gm Raisins
  • 4 Tbsp. Dark rum
  • 150 ml Soured cream, 1/4 pt

Direcciones

  1. Cut chicken into thin slices, each 25g/1 ounce, 6 per serving. Heat butter in pan, add in chicken, cook gently 6 min, turning frequently till lightly coloured. Add in lemon, port, cook a further 5 min. Remove from pan, arrange in spiral shape on large serving plate, keep hot. With juices from the chicken in the pan, return pan to heat, add in wine, raisins, simmer 2 min. Season, add in dark rum, cook a further 3 min. Add in cream, reduce by half. Pour sauce over chicken.