Mojito Chicken

As a budding personal chef, I am always testing new recipes out on my family. Each night during dinner, I require a critique of the meal. I haven't made anyone fill out a feedback questionnaire...yet.

Yesterday afternoon, I prepared Mojito Chicken. I made it earlier in the day so I could cool and package it just like I do for my clients. I like to know exactly what they are getting. The Husband especially likes this because he always has something ready to heat and eat in the refrigerator.

The entree was easy to prepare and ready in about 20 minutes. Lightly dust chicken breasts with seasoned flour. Saute in pan. Make mojito sauce in pan. I really did not know what to expect with the recipe. When I initially tasted the sauce, I thought it was a little sweet. I cooled off the entree, packaged it, and stuck it in the refrigerator.

As dinner time rolled around, I heated the chicken in the microwave on 70% power for a minute or two. The Mojito Chicken was served with some wild rice and broccoli. Now the chicken tasted really good. It had time to soak up some of the sauce as it sat in the refrigerator for a few hours. Thumbs up recipe. Even No Thank You Boy liked the sweet and slightly spicy sauce.

This morning, The Husband took his Tupperware with Mojito Chicken and broccoli to work. I got a call at 1 p.m. and it was The Husband saying that the chicken was even better than last night. Some things get better with age.

Mojito Chicken

serves 4

4 chicken breasts, boneless and skinless
2 tablespoon flour
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
olive oil
1 tablespoon butter
1 teaspoon gingerroot, chopped
2 garlic cloves, chopped
1/8 to 1/4 teaspoon red pepper flakes
1/4 cup lime juice
1/4 cup rum
2 tablespoons sugar
lime zest and slices for garnish

In a resealable bag, combine flour, garlic powder, salt and pepper. Add chicken one piece at a time and shake to coat. Heat oil and butter in a large pan. Brown chicken on both sides for about 10 minutes total. Transfer to plate and keep warm. In same pan, add gingerroot, garlic, red pepper flakes, lime juice, rum,  and sugar. Stir and bring to a boil. Cook until thickened, about 2 minutes. Spoon sauce over chicken. Garnish with lime zest and slices.