Recipe from Sous Vide for the Home Cook, courtesy of Douglas Baldwin
This pan sauce (not cooked sous vide) pairs with his Pan-seared Chicken Breasts or other seared poultry or meat.
Serves 4

INGREDIENTS

• 8 ounces (225 g) frozen chopped spinach, cooked and drained
• 1/2 cup (4.2 fl oz/125 ml) half-and-half
• 2 slices bacon, chopped2 cloves garlic, put through a garlic press
• 1/4 cup (2 fl oz/60 ml) chicken broth
• 2 teaspoon (.3 oz/10 ml) white vinegar
• Salt and black pepper to taste
• Pinch freshly ground nutmeg

INSTRUCTIONS

1. Put the cooked spinach and half-and-half in a blender and process until smooth.
2. In a skillet over medium heat, cook the bacon until crispy; remove the bacon with a slotted spoon and reserve.
3. Add the garlic and cook until fragrant and golden brown.
4. Add 1/4 cup (2 fl oz/60 ml) chicken broth and the vinegar and stir.
5. Stir in the spinach mixture; cook, stirring constantly, until it comes to a boil.
6. Stir in the reserved bacon and season with salt and pepper. Reduce heat to low and cover until ready to serve