Pan Seared Chicken Reduced With Gansett

This week’s recipe comes from one of our twitter followers (@densone) which he included on his blog Densone.com. It looked so good it made us hungry so we had to share. Chicken and Gansett, what a great and simple pair. Thanks for sharing and we hope everyone enjoys this.

One of my New Years resolutions this year is to cook a lot more. I am so used to eating out all of the time, that I basically spend a ton of money on shitty food. This past weekend I went to Trader Joe’s and Foodies, bought a bunch of random food. This is one of my dishes.

Pan Seared Chicken & Narragansett

Ingredients

  1. chopped sage
  2. chopped garlic
  3. sea salt
  4. pepper
  5. onion
  6. unsalted butter
  7. whole wheat pasta
  8. chicken breast
  9. spinach
  10. feta cheese
  11. narragansett beer

Instructions

  1. Chop the onions/sage and cook in a pan with the butter.
  2. Once the onions are mostly cooked, add the garlic and make sure not to burn it.
  3. In another pan boil, cook, and strain whole wheat pasta.
  4. Grab your chicken breast and try to slice it into more cutlet like pieces. Make sure you use a sharp non-serated knife.
  5. Crank the heat up and sear the chicken in the pan with the spices and onion.
  6. Once the the chicken is browned on both sides, add some narragansett.
  7. Take a fork and scrape all the goodies that burned into the pan. This will enhance the taste of the reduction.
  8. Once you have reduced by half,  throw the spinach in the pan and let it cook for about 10 seconds.
  9. Mix the spinach with the pasta.
  10. Add some feta into the the reduction and let it cream up. I kinda mooshed it up with a fork.
  11. Mix the reduction and chicken into the pasta and spinach.