Rosemary and Spiced Chicken

ART: Chef Hat

1  6 – 8 ounce chicken breast
1/2 tsp rosemary leaves
1 TB butter
1 TB olive oil
1 tsp of chopped shallots
1 tsp of chopped garlic
1/4 tsp cracked black pepper
2 Tb Captain Morgan’s spiced rum

Saute’ chicken in butter and oil for approximately 4 minutes.  add remainder of spices and saute’ the chicken until desired temperature and doneness.  Add spiced rum and flame out or cook out the rum for 1 minute and serve.

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