Name: Nelson's Breast of Chicken Port, Lemon, Rum and Raisin Sauce
Ingredients: 4 6-oz breast fillets; 50 g Butter; 2 Lemons; juice & zest; 3 tb Port; 1 tb White wine; 150 g Raisins; 4 tb Dark rum; 150 ml Soured cream; 1/4 pt

Consider the implications of adding the work of confession for ongoing forgiveness... If something more is required for forgiveness and cleansing from all unrighteousness (a state required for heaven), then the believer is in a dilemma. What if he fails to confess some sins? What if he fails to confess one sin? Is he unforgiven and not cleansed from all unrighteousness? This is not what propitiation and the continual immediate cleansing from sin by the blood assert. Must we add to what God has so completely accomplished? Isn't Christ's death and the application of His blood enough? Doesn't this additional requirement diminish the cross by making my naming of a sin, each sin, a prerequisite to forgiveness?

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Alcohol, Chicken bre	1	Servings

INGREDIENTS

4		6-oz breast fillets
50	g	Butter
2		Lemons; juice & zest
3	tb	Port
1	tb	White wine
150	g	Raisins
4	tb	Dark rum
150	ml	Soured cream; 1/4 pt

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.
Recipe by: Tom Bridge: Bridge over Britain
Posted to TNT Recipes Digest by Doug Weller <dweller@ramtops.demon.co.uk>
on Mar 22, 1998

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