Serenbe Style and Soul

with Marie Nygren



January 2014




Written by , Posted in Recipes

6 boneless,skinless chicken breast
8 tablespoons butter
3 cups napa cabbage,chopped
1 cup carrots, peeled and julienned
1/2 cup green onions, chopped
1 29 oz can hominy
1/2 cup bourbon
2 cup heavy cream
2 tsp Dijon mustard
Kosher salt and pepper
Put hominy with juice in a small pan and place on low heat to heat through while preparing vegetables and chicken.

Heat another small skillet. Add bourbon and very carefully ignite with a match to flame. Allow flame to subside, then add cream. Cook on low and sauce will thicken as cooking remainder of ingredients.
As nearing finish time on vegetables, add Dijon mustard and readjust seasoning to taste.

Melt 4 tablespoons butter in a large cast iron skillet. Salt and pepper the chicken breasts. Sauté the breasts in the butter 4-6 min each side. Remove from skillet and place in a pan and keep warm in low degree oven- 200.

And remaining butter and melt. Add cabbage and carrots and sauté until softened. add green onions and sauté additional 2-3 min. Season with salt and pepper.

To assemble:
Drain hominy and add to vegetables.Remove chicken from oven and cut into strips. Add to vegetables. Mix bourbon cream sauce into chicken and vegetable mixture.

Serve in bowls.

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