Sweet Spiced Chicken Breasts |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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:
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:
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.
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