Daiquiri Chicken

• 2 boneless skinless chicken breasts
• 1/4 cup flour
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 teaspoon garlic powder
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 tablespoons minced shallots
• 1/2 cup unsalted chicken stock
• 1/4 cup red currant jelly
• 3 tablespoons Bacardi 151 rum
• 1/2 cup hulled and quartered strawberry
• 2 teaspoons chopped fresh sweet Thai basil
• cooked jasmine rice

1. Preheat oven to 350 degrees F.
2. Place the chicken breasts in a large Ziploc bag and lightly pound to flatten to about 1/2-inch.
3. Combine the flour, salt, and pepper; dredge the breasts in the mixture.
4. Melt together the butter and oil in a skillet over medium-high heat and brown the chicken on both sides; transfer to an oven-proof dish and finish cooking in the oven (about 15-18 minutes).
5. Meanwhile, add the shallots to the skillet and saute for 1 minute.
6. Add the chicken broth and deglaze the skillet.
7. Add the red currant jelly, quartered strawberries, and chopped basil and reduce to half; add the rum and flame it.
8. Then return the fully-cooked chicken to the skillet and simmer for 3 minutes.
9. Serve breasts with sauce over fragrant cooked jasmine rice.
10. Makes 2 servings.

chicken breasts, flour, salt, pepper, garlic, butter, olive oil, shallots, unsalted chicken, red currant, rum, strawberry, fresh sweet thai basil, jasmine rice

Taken from www.food.com/recipe/daiquiri-chicken-48355 (may not work)