The Chutney Soca queen, Drupatee joins Joel to roll out a Creamy Chicken in Shadon Beni Sauce
4 chicken breasts, boneless and skinless
1 tsp salt
½ tsp black pepper
3 – 4 blades shadon beni chopped
Juice of ½ lime
1 small onion, diced
2 cloves garlic, minced
1 cup chicken stock
2 tbsp lemon or lime juice
1 tsp red pepper flakes
4 – 5 large blades shadon beni, chopped
3 tomatoes diced
½ cup heavy cream or half and half
Salt and black pepper to taste
1 oz butter
2 tbsp vegetable oil
Season the chicken with the salt, black pepper, lime juice and shadon beni. Let marinate for at least 1 hour to overnight.
Heat the oil in a large ovenproof sauté pan over high heat. Preheat the oven to 375 degrees F.
Sear the chicken breasts on both sides in the hot oil. No need to cook through. Remove and set aside.
Reduce the heat to medium. Add the onions to the same pan. Add just a little more oil if necessary. Cook for 1 minute or just until they start to become translucent. Add the garlic and cook for another ½ minute.
Add the chicken stock, lemon/lime juice, shadon beni, red pepper flakes, tomatoes and salt and black pepper to taste. Mix well, scraping any bits off the bottom of the pan. Cook for a few minutes letting the mixture reduce. Add the cream and butter. Mix in to blend. Taste and adjust seasoning if necessary.
Add the chicken breasts back to the sauce, spooning some sauce over the chicken. Place in the preheated oven to finish cooking, approximately 15 – 20 minutes depending on the thickness of the chicken.
Remove and serve. This pairs well with basmati or jasmine rice.