Instructions:

Yield: 4 Serving

4 Chicken breast, boneless, skinless, 6-7 ounce
flour 1 cup
salt 2 tsp.
white pepper 1/4 tsp.
Olive oil 2 tbsp.
butter 2 tbsp.
Shallots, chopped 2 tbsp.
Garlic, minced 2 tsp.
Kentucky bourbon 1/4 cup
1/4 cup pure maple syrup
Chicken stock 1 cup
Heavy cream 1 cup
Chives, chopped 1 tbsp.

Spinach 1 cup cooked

Season the flour with salt and pepper and dredge the chicken breasts it in flour. Saute in the oil and butter until golden and done and remove from the pan.

Add the shallots and garlic to the pan and sauté until tender, 1 minute. Don't brown.

Add the bourbon and flambe, reduce to a light syrup. Then add the chicken stock and maple syrup, reduce rapidly to half the original amount. Add the cream and reduce rapidly until slightly thickened. Season with salt and white pepper

Return the chicken to the sauce to reheat. Reheat the cooked spinach seperately.

Arrange the chicken on a plate with spinach diagonally accross the tops of each breast and pour the sauce over the top. Sprinkle with chopped chives.