Adobe the breasts with garlic, salt and pepper. In a pan, cook the breasts in the olive oil (3 to 4 minutes on each side.) Place in a Plato and keep hot.
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| Ingredients to make breasts to the rum and mustard: |
| 4 boneless breasts salt pepper 2 teeth of machacado garlic 3 tiles of olive oil 1 cda. of butter 2 cdas. of chopped onion 1/4 cup of gold 2 cdas. of mustard 2 cdas. of brunette sugar 2 extra teeth water |
Ingredients to make breasts to the rum and mustard:
2. In the same pan in which he prepared the breasts, hot the butter and sauté the onion and garlic to shiny (the extra). Mix the rum, mustard and brown sugar and add the onions.
3. Safter with a little water until it acquires a soft thickness and dissolve sugar. Pour over the breasts.
4. Serve with vegetables, folds, fried or with the dish you like.
