1 chicken breast, boneless, skinless.

salt/pepper.  TT

Flour.    as needed for dredging

Olive oil.   as needed

minced garlic. half tsp.

chopped shallots.  1 tsp.

spinach.   1 oz

kentucky bourban.  1 tblsp.

chicken stock.  1 fl. oz

heavy cream.  2 fl. oz

  (1)  season chicken breast with salt/pepper and dredge it in flour. saute in the oil until done and remove from pan.

(2) Add garlic and shallots to the pan and saute until tender. Add the spinach and saute until wilted.

(3) Add bourban and flambe. then add the chicken stock and cream and reduce until slightly thickened.

(4) return the chicken to the suace to reheat.

(5) pour the spinach and suace on a plate and arrange the chicken on top.