Solo Chicken Breast With Honey Rum Sauce Recipes

Steps:

• Combine the Mayonnaise, Honey and Rum and set aside.
• Pat the Chicken Breast dry, apply the Pepper and Olive Oil to both sides.
• Sear in a very hot frying pan (cast Iron works great) 4 minutes on each side.
• Let the chicken rest for a couple minutes, and then slice.
• Serve over cooked rice or pasta, and drizzle the sauce over the meat.

Steps:

• Whisk lime juice, dark rum, olive oil, soy sauce, garlic, cinnamon, ginger, and hot sauce together in a bowl.

Steps:

• Place a Cast Iron Frying Pan into an oven and preheat at 350 degrees for 10 minutes.
• During this time, IF the chicken breast is frozen, it can thawed in a microwave at power 3 for 7 minutes.
• Place the thawed chicken breast into a shallow dish and add the juice of 1 lemon, coating both sides.
• Let sit for at least 5 minutes.
• Cover both sides with pepper, and then coat the chicken breast with the butter, using a brush.
• Place the chicken into the Cast Iron Pan and bake for 35 minutes.
• To get an even browning, turn the chicken over half way through the baking time.
• Note:If a baking potato is punctured, microwaved on high for 3 minutes, and then coated with olive oil, it will be done in the same 35 minutes in the oven.

Steps:

• In a medium size cast iron frying pan, heat the oil and butter and stir until the butter nolonger foams.
• Add the thawed chicken breast and fry on one side for 4 minutes.
• Turn the breast over and add the onions, continue to fry for 2 minutes add the mushrooms, and continue to cook for two more minutes.
• Add salt and pepper.
• Reduce heat and check for an internal temperature of 160 degrees (F).
• If more time is required, scoop the onion/mushroom mixture on top of the chicken and cook until the meat is completely done.
• Serve with cold potato salad or rice.
• OPTIONAL: After removing the chicken, add one tablespoon of flour to the hot pan, stir and then add the saved liquid from the mushrooms to make a gravy.