Chicken In The Grass

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 4 chicken breast tenders
• 1 teaspoon kosher salt
• 1 tablespoon black pepper
• 1 teaspoon season salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 3/4 cup beer
• 1 teaspoon tabasco sauce
• 1 teaspoon liquid smoke
• 1 tablespoon butter
• 2 tablespoons bacon grease
• 2 ounces potato chips, crumbled
• 5 ounces fresh whole spinach leaves
• 3 medium garlic cloves, chopped fine
• 1 medium yellow onion, sliced very thin
• 1 tablespoon butter
• 1 slice smoked bacon, chopped
• 1 tablespoon balsamic vinegar
• salt and pepper

Recipe

• 1 rinse the chicken tenders in water and pat dry.
• 2 place in a zip lock sandwich bag.
• 3 add remaining ingredients for the chicken part of the recipe except the bacon grease , butter, and chips to the bag and seal. marinate for at least 30 minutes.
• 4 when ready to cook melt the bacon grease and butter in a heavy bottomed skillet over medium heat.
• 5 remove the chicken from the marinade and coat with the crumbled potato chips, save the marinade.
• 6 quick fry the tenders until done.
• 7 remove from skillet and keep warm between two dinner plates.
• 8 wash spinach and shake dry.
• 9 slice onion very thin.
• 10 chop garlic fine.
• 11 chop bacon.
• 12 add butter to fats remaining in skillet.
• 13 place onion , garlic, and bacon in skillet and saute until golden.
• 14 add spinach.
• 15 stir and mix until the spinach starts to wilt.
• 16 add the balsamic vinegar.
• 17 add the reserved marinade to the spinach mixture and continue to cook and stir for about 5 minutes.
• 18 add the chicken tenders and mix in with spinach until heated back through, about 5 minutes.
• 19 remove spinach to dinner plates and top with the chicken tenders.
• 20 add salt and pepper to taste. serve hot.