Recipe - Nelsons Breast Of Chicken Port Lemon Rum And Raisin Sauce

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

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 dweller@ramtops.demon.co.uk
on Mar 22, 1998