Sautéed Chicken Breasts with Rum
2 (8 oz) skinless boneless chicken breast halves
1 Tablespoon Olive Oil
1/4 Cup Dark Rum
2-3 teaspoons fresh lime juice
2 teaspoons unsalted butter
lime, thinly sliced for garnish (if you want it, we usually skip it)
- Flatten chicken to 1/4" thickness & season with salt and pepper
- Heat oil in a heavy skillet over medium-high heat until oil is hot, but not smoking. Add chicken & saute until browned & almost cooked through, about 1 1/2 minutes on each side.
- Remove pan from stove, carefully add rum. Carefully light match (or other lighting tool) & ignite rum. When flames subside, return pan to stove. Add lime juice & butter, shaking skillet to incorporate. Cook, turning chicken in sauce to coat, until chicken is just cooked through, about 1 minute more.
- Transfer chicken to plate. Season pan juices with salt & pepper & pour over chicken.
We like to pair this dish with a rice pilaf. The one we like is store bought - Near East Rice Pilaf mix (original).