Bayou Bartholomew


Yields 1 serving
Prep time 20-30 mins

1) 6 oz. Chicken Breast
2) 1 green bell pepper
3) 1 red bell pepper
4) 3 stalks of celery
5) 1/2 yellow onion
6) Cherry tomatoes (halved) 4 oz.
7) white mushrooms (sliced) 2 oz.
8 bacon bits 2 oz.
9) 10oz. Spinach
10) Heavy cream 5-6 oz
11) salt, pepper, and Blackening seasoning.
12) Dry white wine
13) Butter
14) olive oil


Cook off 2 pieces of bacon.
Dice bell peppers, celery, and onion and mix together to build your Trinity.
Next slice your mushrooms and halve your cherry tomatoes.
After bacon is cooked off, dice to make bacon bits.


Coat chicken breast in olive oil and season lightly with salt and pepper. I grill mine but you may cook in a skillet if necessary. As your chicken is cooking use a 10 inch skillet and place on stove top on med-high heat. Add 2 tablespoons of olive oil to your pan. Once heated add 4oz. Of your Trinity mixture. Cook Trinity mixture about 30 seconds before adding mushrooms. Cook an additional minute before adding tomato halves and bacon bits. Cook an additional 2 minutes. Add spinach to your pan and deglaze with about 2 oz. Of wine and let the spinach cook down. While your spinach is cookin down season with 1 teaspoon of salt and 2 teaspoons coarse black pepper. Check your chicken if it done pull it, if not it's we still have a few more minutes. Once you've deglaze move all your ingredients to the center on the pan and add your heavy cream around the outside. Add 2 teaspoons of blackening season to the cream around the edges to give flavor and color. Reduce cream for about 3-4 minutes or until it thickens up. Add 1 teaspoon of butter to the cream to help the melding process. Cream should be a light reddish brown color and thickened when completed. Remove your vegetables out of the pan and into a bowl or plate whichever you prefer. Cut chicken in strips and place on top of your spinach mixture. Put remainder of the cream sauce over the chicken. You may also garnish with shredded parmesan for added flavor.