Season chicken with salt 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 pan and keep warm. Turn heat to
medium.
Add garlic and onion to pan and cook till tender,
but don't let garlic brown. Add apple juice and
cook another minute. Now add chicken broth and
half-and-half and reduce until slightly thickened,
about 2-3 minutes or so. Be careful not to let
boil too vigorously, or sauce will break.
Return 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.
Serving
Suggestions
Add baked red potatoes
Originally Submitted
6/16/2013
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