Old Manor Estate Hotel – “Chicken Old Manor” Recipe

Old Manor Estate Hotel - Nevis, West Indies

Old Manor Estate Hotel – Nevis, West Indies

September 14, 2008
Nevis, West Indies

The cut-stone buildings of Old Manor were originally erected during the early 1700s. They lie scattered through the grounds filled with flowers and sheltered by stately trees, cooled by the constant trade winds.

Structures that once housed estate workers, the blacksmith, the hospital and the smokehouse now contain spacious bedrooms and suites, all furnished with king-sized, twin, queen-sized, or canopied beds.

If your goal is to unwind, spend your days soaking up the sun by the pool or relaxing with a good book from their library – they won’t intrude.

Or try your hand at a friendly game of pool, if you prefer. If you’re more energetic, they can arrange virtually any activity you might wish – golf, a trip to the beach, a diving excursion, horseback riding, fishing or a guided hike through the slopes and rain forests of┬áNevis Peak.

The Cooperage at Old Manor Estate has earned a worldwide reputation for fine international cuisine and exceptional service in a gracious old-world setting. Breakfast and lunch are served on their terrace, with a panoramic vista of neighbouring islands. Dinner is served from 6:30 with live music some nights. Dinner reservations are requested.

“Chicken Old Manor” Recipe

Ingredients:

6 Chicken breasts
4 Oz. butter
2 Tbsps paprika
1 Tbsp green onions
1/2 cup sour cream
1/2 cup grated Parmesan cheese

Cooking Method:

Season chicken breasts. Melt butter in frying pan. Add paprika and green onions, remove from the heat. Toss chicken breasts in melted butter. Put into baking tin, pour remaining butter over the chicken breasts. Cover with tin foil and cook in the oven for fifteen (15) minutes. Remove from the oven, pour off liquid, reserve to make a sauce. Spread chicken breast with sour cream and sprinkle with parmesan cheese. Brown under the brolier. Add chicken stock to the liquid poured from the chicken. Bring to a boil, season with salt & pepper, thicken with cornstarch. Serve the chicken on a bed of pasta. Pour the sauce over it.

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