Daiquiri Chicken

• boneless skinless chicken breasts↗2
• flour↗1⁄4 cup
• salt↗1⁄4 teaspoon
• pepper↗1⁄8 teaspoon
• garlic powder↗1⁄4 teaspoon
• butter↗2 tablespoons
• olive oil↗1 tablespoon
• minced shallots2 tablespoons
• unsalted chicken stock↗1⁄2 cup
• red currant jelly↗1⁄4 cup
• Bacardi 151 rum↗3 tablespoons
• hulled and quartered strawberry1⁄2 cup
• chopped fresh sweet Thai basil2 teaspoons
• cooked jasmine rice↗

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Place the chicken breasts in a large Ziploc bag and lightly pound to flatten to about 1/2-inch.

3. 3

   Combine the flour, salt, and pepper; dredge the breasts in the mixture.

4. 4

   Melt together the butter and oil in a skillet over medium-high heat and brown the chicken on both sides; transfer to an oven-proof dish and finish cooking in the oven (about 15-18 minutes).

5. 5

   Meanwhile, add the shallots to the skillet and sauté for 1 minute.

6. 6

   Add the chicken broth and deglaze the skillet.

7. 7

   Add the red currant jelly, quartered strawberries, and chopped basil and reduce to half; add the rum and flame it.

8. 8

   Then return the fully-cooked chicken to the skillet and simmer for 3 minutes.

9. 9

   Serve breasts with sauce over fragrant cooked jasmine rice.

10. 10

    Makes 2 servings.