Bourbon Chicken on Spinach
serves 4
4 boneless, skinless chicken breast halves
Salt and pepper to taste
1 tablespoon whole-wheat flour, for dusting
1 tablespoon olive oil
4 cloves garlic, pressed
1 small onion, chopped
4 tablespoons bourbon (can substitute apple juice for bourbon)
1/2 cup chicken broth
1/2 cup half-and-half
4 cups spinach
Season the chicken with salt and pepper and dust in flour. In a skillet, heat the olive oil over medium-high heat and saute chicken until browned and cooked through. Remove chicken from the pan and keep warm. Turn the heat to medium.
Add the garlic and onion to the pan and cook til tender, but don't let garlic brown. Add the bourbon and cook another minute. Now add chicken broth and half-and-half and reduce until slightly thickened, about 2 to 3 minutes or so. Be careful not to let boil too vigorously, or sauce will break.
Return the chicken to the sauce to reheat.
Place 1 cup spinach on each plate, and carefully add chicken on top. Pour sauce evenly over the top. The heat from the chicken and sauce will perfectly wilt the spinach.
PER SERVING
266 Calories; 9g Fat (34.2% calories from fat); 30g Protein; 7g Carbohydrate; 2g Dietary Fiber; 80mg Cholesterol; 210mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.
Serve with Baked Pumpkin Wedges and add baked red potatoes.