Ingrediants:

4 chicken breasts

~Marinade~

pinch salt

pinch pepper

1Tbs sugar

1/4c lime juice

2 shots of Bacardi light rum

1c mince mint

half cup 7up soda

Recipe:

Let sit in refrigerator for about an hour.

Add olive oil to a saute pan

Add chicken breasts to heat and cook until lightly brown turning once

Add pan with the chicken and remaining marinade in the oven at about 450 degrees until chicken reaches an interior temperature of about 160 degrees (or until fully cooked)

In another saute pan add olive oil and saute shrimp with 2Tbs of lime juice and minced mint

Add a shot of Rum to pan and add flame for a flambe

Cool down the flame with about 1/4c of cream

Remove shrimp

Allow pan sauce to thicken

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I hope you like it, we did. It was fun to cook.

The wine choice for the evening was a Kim Crawford 2006 Marlborough, Sauvignon Blanc from New Zealand.  A slightly sweet and herbacous wine with peach and grapefruit aroma and taste. The wine went well with the lime and citrus flavors of the meal. Their weren’t any flavors in the meal that were overwhelming. I love this wine and I enjoyed it very much with the meal.

-Bibble