Sunday, November 23, 2008
Chicken Breasts with Passion Fruit Sauce
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Juice of 1 lime
2 tablespoons butter
1 tablespoon canola oil
1/4 cup (2 ounces, a little more than 1 shot) of brandy or rum
1/4 cup thawed Goya passion fruit (maricuya) pulp
1/2 cup fresh orange juice
2 teaspoons cane sugar
1/4 cup light whipping cream (or evaporated skim milk)
Wash chicken breasts under cool running water. Pat dry with paper towels. Place between 2 sheets of wax paper and pound breasts thin. Place in large bowl, season with salt and pepper and pour lime juice over breasts. Turn once to ensure even coverage. Cover with saran wrap and refrigerate 1 hour.
Melt butter and oil in large saute pan over medium heat until butter melts. Add chicken breasts and pan fry for 3 minutes, then flip and cook additional 3 minutes. Remove from pan and set on a plate covered with paper towels.
Drain fat from pan. Add rum or brandy and deglaze saute pan, scraping bits off of pan bottom. Add passion fruit pulp, orange juice, sugar and cook over medium high heat so that liquids are lightly boiling. When liquid is reduced to about 1/2 cup, add cream and stir into juice mixture. Add chicken breasts and adjust heat so that liquid is just simmering. Cook an additional 3 minutes on each side, test for done-ness (cut breast, inside should not be pink and juices will run clear). Taste sauce and add sugar if too tart. Transfer breasts to plate and drizzle sauce on top.
Serve with Coconut Rice with Mango Chunks