Mamey Glazed and Spiced Chicken
- 1 Cup Mamey
- 1/4 Cup Dry White Wine
- 1/4 Cup Water
- 1 Tablespoon Pernod
- 1/4 Teaspoon Ground Cinnamon
- Pinch Ground cloves
- Pinch Freshly ground nutmeg
- 4 6-Ounce Chicken Breasts
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Cloves Garlic, minced
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Black Pepper, freshly ground
- 4 Sprigs Fresh Mint
To Prepare the Glaze:
In a small bowl of a food processor, pulse together the mamey, wine, water and Pernod.
Add in the dry spices and set aside.
To prepare the Chicken:
Season the chicken with salt and pepper.
In a large skillet heat the olive oil over medium high heat.
Add the chicken breasts and cook until browned on the bottom, about 3 minutes.
Turn the chicken and scatter the garlic in the pan.
Pour the mamey mixture into the pan, cover and simmer over medium heat
until the chicken is cooked through.
Transfer chicken to plates and spoon the sauce over the top.
Garnish with fresh mint.