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Sweet Spiced Chicken Breasts

14 cup dry white wine
14 cup water
1 tablespoon Pernod or 1 tablespoon anis flavored brandy
14 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch of freshly grated nutmeg
4 (6 ounce) boneless skinless chicken breast halves
kosher salt
fresh ground pepper
2 tablespoons extra virgin olive oil
2 garlic cloves, minced


Whisk wine, water and Aguardiente de anis or Pernod in a small mixing bowl. In another small bowl combine cinnamon, cloves and nutmeg. Season breasts with salt and pepper. In a large skillet, heat the olive oil until shimmering and add breasts. Cook over high heat until browned on the bottom, about 3 minutes. Turn the chicken and scatter the garlic in the skillet. Sprinkle the spices on chicken. Pour wine mixture into pan, cover and simmer over moderate heat until the chicken is cooked through, about 4 minutes; season with salt and pepper to taste. Transfer breasts to plates and spoon the sauce on top. Serve immediately.

Source: www.food.com