By: Kedra Holmes
Bahamian Cook Nook
May 18, 2021
1 Boneless – Skinless Chicken Breast
1/2 Of 1 Lemon
1 Tbsp. Season-Salt
1/2 Scotch Bonnet Pepper
2 Tbsp. Unsalted Butter
4 Tbsp. White Wine
Cut chicken breast in half and season with lemon, pepper and season-salt. Refrigerate for two hours.
Tamarind Sauce:
10 Tamarinds – shelled & de-seeded
2 – 3 C Of Water
1 Tbsp. Brown Sugar
Method:
Place the tamarinds under a faucet of cold water to remove any remaining pieces of shell. Remove membrane and place water and tamarinds in a medium saucepan. Bring to a rolling boil. After 5 – 7 minutes; remove from heat and strain.
Return the juice to the pot on low heat. After mixture starts to boil…add sugar and the strained tamarind. Stir until thickened. Remove from heat; once desired consistency is reached. Cool and store in the refrigerator.
Remove chicken from refrigerator. Heat a medium non-stick frying pan. Add 1 tbsp. of butter. Place chicken in the pan – searing both sides. Allow to cook until internal temperature reaches 165°. Remove chicken and turn stove on low heat.
Add the remaining butter and wine. Once some of the wine has cooked off – add 1/3 c of tamarind sauce. Remove from heat as mixture begins to boil.
Drizzle sauce on chicken.
ENJOY!!
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