Total Time
Prep 10 mins
Cook 10 mins

This dish is actually best with Aguardiente de anís, a clear, anise-flavored brandy, that complements the cinnamon and other spices in this succulent chicken dish. Use dry aguardiente if you can find it or simply substitute Pernod. If you are using a larger skillet I would recommend doubling the first three ingredients, as the heated pan really reduces the liquid fast.

Ingredients Nutrition


  1. Whisk wine, water and Aguardiente de anís or Pernod in a small mixing bowl.
  2. In another small bowl combine cinnamon, cloves and nutmeg.
  3. Season breasts with salt and pepper.
  4. In a large skillet, heat the olive oil until shimmering and add breasts. Cook over high heat until browned on the bottom, about 3 minutes. Turn the chicken and scatter the garlic in the skillet.
  5. Sprinkle the spices on chicken.
  6. Pour wine mixture into pan, cover and simmer over moderate heat until the chicken is cooked through, about 4 minutes; season with salt and pepper to taste.
  7. Transfer breasts to plates and spoon the sauce on top. Serve immediately.
Most Helpful

OK...this is really good. Very different flavours...that combine for a great taste! WIll no doubt keep this recipe. Thanks NcM

Tapout March 28, 2009

Excellent flavor. This was fast yet so very tasty and visually appealing. I can see this being used for many future dinners for guests and family alike. The flavors here burst in your mouth like a tasty explosion of goodness! hehee Loved this keeper NcM! Keep them coming!

Mama's Kitchen (Hope) October 18, 2007