Rum – Honey – Chicken

Ingredients for 4 servings:

• 8 chicken breast fillets
• 50 ml orange juice
• 1 tbsp honey
• 20 g butter
• 100 g mushrooms, small
• 100 g oyster mushrooms
• 2 cloves garlic
• 225 ml brown rum
• 450 ml chicken broth
• 100 ml cream
• 2 eggs
• 1 orange(s)
• 2 tbsp coriander, chopped

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Pierce the chicken breast fillets several times with the tip of a knife. Mix the orange juice and honey and marinate the chicken breast in it for 20 minutes. In the meantime, clean and slice the mushrooms. Peel the garlic. Brown the marinated chicken breast fillets in 3/4 of the butter in a large, heavy pan. Remove and keep warm. Melt the remaining butter in the same pan, press in the garlic and sauté the mushrooms for 1 minute. Deglaze with the rum and flambé. Add the chicken stock, salt and pepper, and the chicken breast; simmer over low heat for 30 minutes. Just before serving, whisk the cream and eggs together and add to the pan. Cook over low heat for about 1 minute. Add the coriander, season to taste, and cook for another 1 minute. Peel and slice the orange. Serve the chicken breast in the sauce, garnish with orange slices, and serve with rice or noodles.