Instructions: Cut chicken into thin slices, each 25g/1 oz, 6 per serving. Heat butter in pan, add chicken, cook gently 6 minutes, turning frequently until lightly coloured. Add lemon, port, cook a further 5 minutes. Remove from pan, arrange in spiral shape on large serving plate, keep warm. With juices from the chicken in the pan, return pan to heat, add wine, raisins, simmer 2 minutes. Season, add dark rum, cook a further 3 minutes. Add cream, reduce by half. Pour sauce over chicken.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.