Floyd’s Sunshine Chicken

Name: Floyd’s Sunshine Chicken
Yield: Serves 4
Cuisine: United States
Ingredients: Salt and freshly ground pepper; Knob of butter; Dash of rum; 5 oz (150 g) fresh pineapple, cubed; Good pinch of curry powder; 1 stick celery, diced; Good dash of Budweiser beer; 1 oz (25 g) butter; 4 boneless chicken breasts; Flour for dusting; Cornmeal for dusting; 1 clove garlic, crushed; Juice of 6-8 limes; 2 tomatoes, peeled, quartered and de–seeded; Good pinch of saffron; 1 tablespoon raisins to garnish; Wild, brown and white rice

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd's American Pie

By Keith Floyd

Published 1989

About

This sunny, fruity dish, made with lovely, plumptious, little raisins, juicy pineapples and fresh limes, celebrates my impression of Florida as a place of plenty – and since I made it on the day that Salvador Dali died, I was inspired to do a little painting on a plate.

Ingredients

Juice of 6-8 limes
1 clove garlic, crushed
Salt and freshly ground pepper

Americas
United States
Dinner
Gluten-free

Method

Combine the lime juice, garlic and a pinch of salt and marinate the chicken in the mixture for about 2 hours. Drain the chicken, reserving the marinade. Mix together roughly equal quantities of flour and cornmeal, season with salt and pepper and dip the chicken in the mixture to coat thoroughly. Heat the butter in a frying–pan and fry the chicken breasts until brown. Flame the chicken with rum.