Rum Raisin Chicken
This terrific recipe for Rum Raisin Chicken was submitted by Sherry Little of North Little Rock, Arkansas.
2 tablespoons dark seedless raisins
3 tablespoons light rum
1/4 cup butter
1/3 cup slivered almonds
6 boneless, skinless chicken breast halves
3/4 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup chicken broth
1 tablespoon cornstarch
1/2 cup half-and-half (light cream)
Fresh curly mustard greens for garnish (optional)
- In small bowl, place raisins and rum; set aside.
- In large skillet, place butter and melt over medium heat; add almonds and cook, stirring, until almonds are toasted. With slotted spoon remove almonds to small dish.
- In same skillet, place chicken and sprinkle evenly with salt and pepper; cook over medium heat, turning often, about 20 minutes or until fork can be inserted in chicken with ease. Remove chicken from skillet to platter and keep warm.
- To skillet, add broth and bring to a boil.
- In small bowl, mix cornstarch and half-and-half until smooth; slowly add to broth, stirring constantly until smooth. Reduce heat and simmer 2 minutes. Stir in rum and raisins; cook 1 minute.
- To serve, pour sauce over chicken; top with toasted almonds. Garnish with mustard greens, if desired.
Makes 6 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.