Ingredients (serves four)

4 boneless chicken breasts, halved
4 tablespoons butter
4 cups rum (two for the chicken, two for the cook)
2 cups heavy whipping cream
1/2 cup raspberry puree
White pepper and salt to taste
Fresh raspberries and mint for garnish

To make the raspberry puree, process fresh raspberries until smooth, then strain to remove seeds.

Flour chicken breasts and saute' in butter until browned. Deglaze pan with rum. Stir, cover and simmer until chicken is done, about 20 minutes. Remove and set aside. Reduce rum by a quarter, add cream and reduce by half. Salt and pepper to taste. Place chicken on a plate with the rum cream, garnish with puree, fresh raspberries, and mint. Serve with roasted potatoes and your choice of steamed or stir fry vegetables.