1 boneless skinless chicken breast
salt and pepper, to taste
flour, as needed
olive oil, as needed
1/2 teaspoon garlic, minced
1 teaspoon shallots, chopped
1 ounce spinach
1 tablespoon Kentucky bourbon
1 ounce chicken stock
2 ounces heavy cream
Servings: 1
1. Season the chicken breast with salt and pepper and dredge it in flour. Sauté in olive oil until done and remove from the pan.
2. Add the garlic and shallots to the pan and sauté until tender. Add the spinach and sauté until wilted.
3. Add the bourbon and flame. Then add the chicken stock and cream and reduce until slightly thickened.
4. Return the chicken to the sauce to reheat.
5. Pour the spinach and sauce on a plate and arrange the chicken on top.
salt and pepper, to taste
flour, as needed
olive oil, as needed
1/2 teaspoon garlic, minced
1 teaspoon shallots, chopped
1 ounce spinach
1 tablespoon Kentucky bourbon
1 ounce chicken stock
2 ounces heavy cream
Servings: 1
1. Season the chicken breast with salt and pepper and dredge it in flour. Sauté in olive oil until done and remove from the pan.
2. Add the garlic and shallots to the pan and sauté until tender. Add the spinach and sauté until wilted.
3. Add the bourbon and flame. Then add the chicken stock and cream and reduce until slightly thickened.
4. Return the chicken to the sauce to reheat.
5. Pour the spinach and sauce on a plate and arrange the chicken on top.
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