Chicken Patrice

Ingredients:

• 1 6oz. Boneless chicken breast (cut in half, pounded, and floured)
• 1 oz Olive oil
• 1 teaspoon Chopped shallots
• Small handful fresh spinach
• 3 small Apricot halves(canned)
• 1/2 oz Apricot Brandy
• 1 teaspoon Brown sugar
• 1 1/2 oz Chicken stock
• 2 oz Heavy cream
• 1 oz Demi glaze
• 1 oz Bay shrimp
• 1/2 teaspoon Butter

Steps:

1. Place floured chicken breasts in hot oil & cook until brown. Pour off grease. Remove from heat (pan will catch on fire when brandy is added). Add shallots, fresh spinach, apricots & brandy. Place pan back on heat (very carefully, flame will be high), saute in flame until brandy has burned away (4-6 seconds)
2. Add chicken stock, brown sugar, heavy cream & demi glaze. Reduce until enough sauce is left to cover the chicken. Stir in bay shrimp and a little butter, salt & pepper to taste. Warm throughly.
3. To serve, place one chicken breast on a plate. Spoon over a portion of sauce & two of the apricot halves. Place the other breast piece over and top with the other apricot half & the rest of the sauce. Enjoy!