— RECIPES
Butter
Chicken
INGREDIENTS
● 2 tbsp. extra-virgin olive oil● 4 tbsp. butter
● 1 red onion, thinly sliced
● 4 garlic cloves, minced
● 2 halved cherry tomatoes
● Pinch of red pepper flakes
● Low sodium chicken broth
● 1/2 heavy cream
● 1freshly grated Parmesan
● 4 fresh baby spinach
● Thinly sliced basil, for garnish
DIRECTIONS
In a large, deep skillet over medium heat, heat oil. Add frozen chicken, cover with lid and cook 10 minutes per side, until internal temperature reaches 165°. Remove from the skillet and set aside.
In the same skillet, melt butter. Add red onion and cook until soft, about 6 minutes. Add garlic and cherry tomatoes and cook until tomatoes burst (about 2 minutes). Add ouzo and broth and season with salt, pepper and a pinch of red pepper flakes. Bring to a boil, then reduce heat to bring to a simmer. Simmer until ouzo is al dente (about 10 minutes), stirring occasionally so the ouzo doesn’t stick to the bottom of the pan.
Add heavy cream, Parmesan, spinach and chicken, and cook until spinach is wilted and chicken is warmed through (1 minute). Garnish with basil before serving.