Entree
4 servings
10 minutes
20 minutes
Chef Ida Rodriguez
4 Chicken Breasts, boned, skinned and pounded out to 1/4 inch thick
2 tablespoons Butter
1 Salt and Pepper to taste
1 tablespoon Sugar
6 tablespoons Pineapple Juice
1 tablespoon Organic Limes juice
4 large Passion Fruit (pulp & seeds)
2 tablespoons Extra Virgin Olive Oil
Season chicken with salt & pepper. Heat sauté pan over medium heat. Add oil and 1/2 of the butter. Brown chicken 4 minutes on each side or until no longer pink in the middle.
Transfer chicken to plate and cover with foil to keep warm. Pour out excess oil from pan, quite a bit of the fat content is removed here.
Deglaze Pan over low heat by adding pineapple juice and lime juice.
Add sugar. Remove from heat; add passion fruit & other 1/2 of butter.
Serve chicken over steamed rice and top with sauce.
