Kevin Millers Anisette Chicken
2 pounds boneless, skinless chicken breasts
Flour
½ cup sliced shiitake mushrooms
Olive oil
½ cup fresh sliver-cut spinach
1/3 cup anisette liqueur
1/3 cup beef stock
¼ cup butter
Instructions: Cut chicken into serving size pieces. Dredge with flour. Pour
enough olive oil into heavy skillet and heat. Sauté chicken in hot oil until
brown on both sides.
Remove chicken from skillet and set aside. In same skillet, add mushrooms and
spinach and sauté until limp. Add anisette and cook until liquid is reduced by
half. Add beef stock, bring to boil, add butter and simmer a few minutes to
blend.
Add chicken and gently cook for a minute or so blend flavors.