Ingredients
- 4 Whole chicken breasts
- 1 1⁄2 Teaspoons salt
- 3 Cloves garlic, minced
- 1 Teaspoon scotch bonnet pepper, chopped
- 1 Teaspoon black pepper
- 4 Tablespoons Grace Vegetable Oil
- 1 Medium onion, chopped
- 1 Stalk escallion, chopped
- 1⁄2 Cup white wine
- 1 Cup grace coconut milk
- 1 Cup heavy cream
- 1 Tablespoon basil leaves, chopped
Method
1. Season chicken breasts with 1/2 tsp. salt, 2 cloves garlic, 1/2 tsp. scotch bonnet pepper and 1/2 tsp. black pepper.
2. Heat skillet, add 2 Tbsps. Grace Vegetable Oil and use to sear the chicken breasts for about 2-3 minutes on each side.
3. Heat remaining 2 Tbsps. Grace Vegetable Oil and use to saute chopped onion, remaining garlic and scotch bonnet pepper and chopped escallion.
4. Add 1/2 cup white wine and allow to reduce by half.
5. Pour in 1 cup Grace Coconut milk and cook for about 2 minutes.
6. Cut chicken breasts into large dice and add to the coconut sauce.
7. When chicken is almost cooked, mix in the heavy cream, chopped basil leaves, remaining black pepper and salt to taste and then allow to simmer for about 5 minutes.
To serve
Serve on a bed of sauteed callaloo with your favourite starch.
