Rum Raisin Chicken

This terrific recipe for Rum Raisin Chicken was submitted by Sherry Little of North Little Rock, Arkansas.

Recipe Ingredients:

2 tablespoons dark seedless raisins
3 tablespoons light rum
1/4 cup butter
1/3 cup slivered almonds
6 boneless, skinless chicken breast halves
3/4 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup chicken broth
1 tablespoon cornstarch
1/2 cup half-and-half (light cream)
Fresh curly mustard greens for garnish (optional)

Cooking Directions:

1. In small bowl, place raisins and rum; set aside.
2. In large skillet, place butter and melt over medium heat; add almonds and cook, stirring, until almonds are toasted. With slotted spoon remove almonds to small dish.
3. In same skillet, place chicken and sprinkle evenly with salt and pepper; cook over medium heat, turning often, about 20 minutes or until fork can be inserted in chicken with ease. Remove chicken from skillet to platter and keep warm.
4. To skillet, add broth and bring to a boil.
5. In small bowl, mix cornstarch and half-and-half until smooth; slowly add to broth, stirring constantly until smooth. Reduce heat and simmer 2 minutes. Stir in rum and raisins; cook 1 minute.
6. To serve, pour sauce over chicken; top with toasted almonds. Garnish with mustard greens, if desired.

Makes 6 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.