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Aguardiente de anís, a clear, anise-flavored brandy, complements the cinnamon and other spices in this succulent chicken dish. Use dry aguardiente or substitute Pernod. Quick Chicken Recipes

Janet Mendel
February 2005

Gallery

© James Baigrie

Recipe Summary

total:
20 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, stir together the wine, water and anisette. In another small bowl, combine the ground cinnamon, cloves and nutmeg.

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  • Season the chicken breasts with salt and pepper. In a large skillet, heat the olive oil until shimmering. Add the chicken breasts and cook over high heat until browned on the bottom, about 3 minutes. Turn the chicken and scatter the garlic in the skillet.

  • Sprinkle the spices over the chicken. Pour the wine mixture into the skillet, cover and simmer over moderate heat until the chicken is cooked through, about 4 minutes; season with salt and pepper. Transfer the chicken to plates, spoon the sauce on top, and serve right away.

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