Nelsons Breast of Chicken Port, Lemon, Rum and Raisin Sauce

Recipe look good to you?     

Nelsons Breast of Chicken Port, Lemon, Rum and Raisin Sauce Ingredients

4 6-oz breast fillets	1 tb White wine
50 g Butter	150 g Raisins
2 Lemons; juice & zest	4 tb Dark rum
3 tb Port	150 ml Soured cream; 1/4 pt

Instructions for Nelsons Breast of Chicken Port, Lemon, Rum and Raisin Sauce

Cut chicken into thin slices, each 25g/1 oz, 6 per serving. Heat butter in pan, add chicken, cook gently 6 minutes, turning frequently until lightly coloured. Add lemon, port, cook a further 5 minutes. Remove from pan, arrange in spiral shape on large serving plate, keep warm. With juices from the chicken in the pan, return pan to heat, add wine, raisins, simmer 2 minutes. Season, add dark rum, cook a further 3 minutes. Add cream, reduce by half. Pour sauce over chicken. Recipe by: Tom Bridge: Bridge over Britain Posted to TNT Recipes Digest by Doug Weller on Mar 22, 1998

Main Ingredient: ChickenCuisine: Uncategorized

More like this...

Chicken Breast in a Port And Raisin Sauce

Ham with Port Raisin Sauce

Grilled Duck Breast with Date And Port Sauce

Duck Breast in Port Sauce