Calypso Chicken
This is a favourite family recipe passed down from my grandmother that we believe came from my great-grandfather. We typically serve this dish with rice and green beans and usually double the sauce recipe because you will, like us, drown both your chicken and rice in way too much sauce.
Time: 1.5 hrs
Difficulty: 2/5
Tested: YES
Serves: 4
Ingredients
Chicken
4 boneless-skinless chicken breasts
4 tbsp unsalted butter
1 tbsp canola oil (or other neutral high smoke point oil)
Sauce
2 cups whipping cream
1/4 cup ketchup
2 tbsp Worcestershire sauce
20 drops of Tabasco sauce
1/2 tsp of each: salt, pepper, ground ginger, nutmeg, poultry seasoning, and sugar
*Note: this sauce recipe is about double the original recipe so try this amount the first time and adjust next time if necessary
Method
Preheat oven to 350 F
In a medium pot combine cream, ketchup, Worcestershire, Tabasco, and spices. Bring to a simmer over medium-low heat and simmer for 20-30 minutes stirring occasionally.
Ready a glass baking dish with cooking spray that will fit the chicken and sauce.
Heat a large nonstick pan over medium-high heat. Add butter and oil to pan and season both sides of the chicken breasts with salt and pepper. Sear the chicken breasts on both sides until slightly golden, but still raw in the middle.
Add seared chicken breasts to oiled baking dish and pour cooked sauce over. Bake uncovered for 20 minutes or until chicken is perfectly cooked.
Serve chicken over rice with plenty of sauce. Enjoy!