Chicken Breast in Rose Sauce
skinless chicken breast
salt and pepper
grounded (petals of 4 to 6 roses)
to taste (Cointreau or Grand Marnier)
Butterfly-cut the chicken breasts. Sprinkle the chicken breasts with lime, garlic, salt, and pepper.
Saute the chicken in a greased pan with olive oil.
Cook the wild rice with the almonds, according to instructions on the package.
Fill the chicken breasts with the cooked rice, and place them in a baking pan or casserole dish in the oven at 200 ºF to keep them warm.
Ground the rose petals, marmalade and pine nuts, using a food processor.
Stir-fry the shallots in a saucepan in low heat with the butter, until they become transparent.
Add the ingredients of the food processor to the shallots, stirring until the sauce thickens.
Add the liquor to taste.
Serve with the sauce and a green salad.
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