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This Recipe contributed by: | ||||||||||
| Makes one serving 1 6oz- Boneless chicken breast 1oz- Olive oil 1tsp- Chopped shallots Small handful of fresh spinach 3- Small apricot halves (canned) 1/2oz- Apricot brandy 1tsp- Brown sugar 1 1/2oz- Chicken stock 2oz- Heavy cream 1oz- Demi glaze 1oz- Bay shrimp 1/2tsp- Butter Salt & pepper to taste Place floured chicken breasts in oil and cook until brown. Pour off grease. Remove from heat (pan will catch fire when brandy is added). Add shallots, fresh spinach, apricots and apricot brandy. Place pan back on the heat (very carefully, the flame will be high), saute in flame until the brandy has burned away (4-6 seconds). Add chidken stock, brown sugar, heavy cream and demi glaze. Reduce until enough sauce is left to cover the chicken. Stir in bay shrimp and a little butter, salt and pepper to taste. Warm thoroughly. To serve, place one chicken breast on a plate. Spoon over a portion of sauce and two of the apricot halves. Place the other breast piece over and top with the other apricot half and the rest of the sauce. Enjoy! | ||||||||||
| (Updated: 13 Mar 2004) | ||||||||||
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