There are many varieties of guava, so if you haven’t had it before you may want to try the guava nectar prior to using in this recipe. In all cases it should be a combination of sweet and sour and can also have strawberry, lemon or mango overtones. It matches well with the flavors in this dish being native to Mexico and used frequently in combination with lime and cilantro. Give it a try and you may find that you have a new favorite fruit!
2 SERVINGS: CAN BE DOUBLED
- 2 skinless boneless chicken breast halves
- 1½ tablespoons butter
- ⅓ cup thinly sliced green onions
- 1 cup guava or apricot nectar
- 1 tablespoon fresh lime juice
- ¼ cup light rum
- 2 tablespoons chopped cilantro
- cilantro sprigs
Sprinkle chicken with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken and sauté until brown and just cooked through, about 4 minutes per side. Using tongs, transfer chicken to plate. Add onions to skillet and stir 30 seconds. Remove skillet from heat. Add nectar and lime juice, then rum. Boil until sauce is lightly thickened and reduced to ½ cup, scraping up any browned bits, about 6 minutes. Mix in chopped cilantro; season with salt and pepper. Return chicken and any accumulated juices to skillet; simmer until heated through, about 1 minute.
Arrange chicken on plates. Top with sauce; garnish with cilantro sprigs.
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My first thought was oh, that sounds good! I love guava, and I love green onions! I also like the simplicity of the recipe…it’s going into my chicken entrees file to make! Thanks!