This is essentially the same as the Flambeed Filet Mignon but since I don’t eat beef I adapted it to suit my tastes a little more, I loved it and so did Linus. I got a, “The chickens REALLY good Mom!” and he ate everything on his plate.

Ingredients

1 tablespoon extra virgin olive oil

2 boneless, skinless chicken breasts, butterflied

3 cloves garlic, minced

kosher salt

freshly ground black pepper

1 ounce rum

a couple slices of the green onion butter from the Flambeed Filet Mignon recipe

Preparation Instructions

Heat the oil in a medium skillet over medium-high. Add the garlic to the pan and cook just a tiny bit. Season the chicken with salt and pepper and add to the pan. Sear on each side until golden brown. Add the rum and tip the pan just a bit to ignite the alcohol. Shake the pan until the flames go out. Serve hot with the green onion butter over the top.