This is essentially the same as the Flambeed Filet Mignon but since I don’t eat beef I adapted it to suit my tastes a little more, I loved it and so did Linus. I got a, “The chickens REALLY good Mom!” and he ate everything on his plate.
Ingredients
1 tablespoon extra virgin olive oil
2 boneless, skinless chicken breasts, butterflied
3 cloves garlic, minced
kosher salt
freshly ground black pepper
1 ounce bourbon
a couple slices of the green onion butter from the Flambeed Filet Mignon recipe
Preparation Instructions
1. Heat the oil in a medium skillet over medium-high.
2. Add the garlic to the pan and cook just a tiny bit. Season the chicken with salt and pepper and add to the pan. Sear on each side until golden brown.
3. Add the bourbon and tip the pan just a bit to ignite the alcohol. Shake the pan until the flames go out.
4. Serve hot with the green onion butter over the top.
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