Recipe by NcMysteryShopper
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.
- 1⁄4 cup dry white wine
- 1⁄4 cup water
- 1 tablespoon Pernod or 1 tablespoon anis flavored brandy
- 1⁄4 teaspoon ground cinnamon
- 1 pinch ground cloves
- 1 pinch of freshly grated nutmeg
- 4 (6 ounce) boneless skinless chicken breast halves
- kosher salt
- fresh ground pepper
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
Directions See How It's Made
- Whisk wine, water and Aguardiente de anís or Pernod in a small mixing bowl.
- In another small bowl combine cinnamon, cloves and nutmeg.
- Season breasts with salt and pepper.
- 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.
- Sprinkle the spices on chicken.
- 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.
- Transfer breasts to plates and spoon the sauce on top. Serve immediately.