Chicken Breast with Passionfruit Sauce


  • 2-3 boned, skinned chicken breasts 
  • 1 tbsp corn oil 
  • 2 tbsp butter 
  • 1 scant tsp sugar 
  • 2 tbsp light rum 
  • 2 tbsp lemon or lime juice 
  • pulp from 2 passionfruit 
  • salt and pepper to taste


Pound the meat to soften and flat­ten. Add 1 tablespoon each of butter and oil to a heavy base fry pan over moderate heat. Add meat and brown well, turning several times, adjusting heat to prevent quick darkening. Remove to a board and season generously.

Discard fat. Add sugar, rum and lemon or lime juice to the pan and stir over low heat to dissolve browned bits. Stir in passionfruit and barely heat through. Off heat, add remaining butter. Season the sauce.

Have chicken diagonally sliced and fanned out (for presentation) on warmed plates so you can immediately spoon sauce evenly over each portion. Serve at once.