4 skinless, boneless chicken breasts
2 tablespoons butter
1 ounce Curacao
1 ounce Bacardi rum
1 bunch green onions, chopped
2 cloves garlic, minced
1 broccoli crown, cleaned and separated
1 can diced garlic & onion tomatoes, drained but reserve juice
salt & pepper to taste
3 tablespoons butter
3 tablespoons flour
2 cups egg noodles
- Pierce each chicken breast several times with a fork.
- Combine the rum and Curacao in an airtight tupperware.
- Add chicken and marinade for several hours over overnight.
- Prepare egg noodles according to package directions.
- Steam broccoli to JUST tender.
- In a small saucepan melt 3 tablespoons butter.
- Sprinkle with flour and make roux.
- Combine the marinade and reserved tomato juice and add to roux.
- Cook over medium heat until thickens slightly.
- Melt 2 tablespoons butter in a skillet over a medium heat.
- Drain chicken, retaining marinade.
- Saute chicken, garlic and green onions together, salt and peppering to taste.
- Add tomatoes and heat through.
- Add broccoli until warmed through.
- Plate over egg noodles.
- Pour sauce over top.
3 comments:
WOW, that looks fantastic!!!!! I am going to HAVE to make that for me and the hubs one of these nights!
What is curaco?
Just bumped on your lovely blog and already falliing in love of it:)
I am your new follower
Pleased to meet you!
Barbara
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