Solo Chicken Breast With Honey Rum Sauce
"The Chicken Breast is seared whole to preserve the moisture in the meat, but sliced before presentation to take full advantage of the sauce. I would match this dish with a fresh vegetable and pasta or rice."
photo by Bill Hilbrich
- Ready In:
- 15mins
- Ingredients:
- 6
- Serves:
-
1
ingredients
- 1 (5 ounce) boneless skinless chicken breasts
- 1⁄2 cup mayonnaise
- 2 tablespoons honey
- 2 tablespoons rum
- 1⁄2 teaspoon black pepper
- 1 tablespoon olive oil
directions
- Combine the Mayonnaise, Honey and Rum and set aside.
- Pat the Chicken Breast dry, apply the Pepper and Olive Oil to both sides.
- Sear in a very hot frying pan (cast Iron works great) 4 minutes on each side.
- Let the chicken rest for a couple minutes, and then slice.
- Serve over cooked rice or pasta, and drizzle the sauce over the meat.
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Reviews
-
I made the exact recipie, but added a few things. I cooked brown rice, steemed some spinach and layed that over the rice, I put the chicken on top, then the Honey Rum Sauce, and sprinkled Walnuts on top. It was divine! Next time I make it, I will have to post a picture. -
This was good. I did change the rum to my concoction of a alcohol free substitute for rum because we are alcohal free. I used a bit of fancy molasses, water and a small amount of alcohol free vanilla and maybe it doesn't taste like rum but it was very good. I liked the fact that this didn't have any salt and didn't need any, which I find amazing. I seared a bunch of white mushrooms along with the chicken in my cast iron frying pan. I do recommend this kind of pan too. I served this on top of rice vermicelli. I like the idea of serving this with white Basmati rice, layered with spinach on top and a sprinkle of walnuts. Next time I would add a pinch of salt to the mushrooms and spinach. I will make this again.
RECIPE SUBMITTED BY
Bill Hilbrich
Saint Cloud, Minnesota
Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality.
I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport.
I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975.
After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus.
I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.
