Serves 2

• 5-6 Chicken tenderloins
• 10-12 pearl onions (fresh or frozen)
• 7-8 sun dried tomatoes
• 1/4 cup bourbon
• 1/2 cup port wine
• 1 cup frozen peas
• 1 tbsp olive oil
• 1 clove garlic, pressed or finely chopped.
• 1 tsp sesame seeds
• Spices: 1/4 tsp salt, a good pinch black pepper, 1/4 tsp white pepper, 1/2 tsp sugar in the raw

1. In a large pan, sauté onions in olive oil for about 5 minutes until golden browned

2. Add sun dried tomatoes and sauté for 1 minute

3. Place chicken, all spices, sesame in a ziplock and mix well to cover chicken.

4. Turn flame to high.

5. Make a clearance in the pan and cook chicken until brown film form, a couple of minutes each side, adding garlic midway.

4. Add bourbon, let boil and flambe’

5. Add port, cook for one minute and add peas.

6. Let reduce a bit 1-2 minutes until sauce thickens a bit.