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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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There are a lot of recipes here on zaar for Chicken Bourbon or Bourbon Chicken that are Oriental in nature, not this one. Ingredients:
4 boneless skinless chicken breast halves |
2 tablespoons flour |
2 tablespoons unsalted butter or 2 tablespoons unsalted margarine |
2 -3 tablespoons shallots or 2 -3 tablespoons green onions, sliced |
1 small pear, finely chopped (2-3 teaspoons) |
2 cups oyster mushrooms, chopped |
2 tablespoons bourbon or 2 tablespoons whiskey |
1 cup dry white wine, like chardonnay |
1 cup low sodium chicken broth |
1/4 teaspoon salt, divided |
fresh ground black pepper |
3 -4 tablespoons toasted and chopped walnuts |
Directions:
1. Instead of preparing the dish in 2 batches, you will get better results if you work 2 pans simultaneaously; divide ingredients between pans.
2. Lay chicken breasts between sheets of plastic wrap and pound to 1/4 thickness.
3. Sprinkle with 1/4 teaspoon salt and black pepper. Dredge chicken in flour, patting off excess.
4. In 2 large skillets over medium heat,warm 2 tablespoons butter or margarine in each pan until melted.
5. Add chicken, 4 halves per pan, and cook until nicely browned on both sides, about 1 minute on each side.
6. Remove chicken and set aside till needed.
7. Reduce heat to low, divide shallots or green onions and pear between pans, sauteeing for 2 minutes.
8. Then add mushrooms to each and saute for 2 minutes.
9. Divide bourbon, Chardonnay and chicken broth between pans, increse heat to high and let sauce boil until slightly thickened and reduced by half, about 5 minutes.
10. Return chicken to sauce, reduce heat to low and simmer until chicken is firm and cooked through, about 3 minutes.
11. Season with remaining salt and pepper to taste.
12. Place each chicken breast on a plate and divide the sauce among them.
13. Sprinkle with walnuts and serve with white fluffy rice, roasted asparagus, and a nice Chablis or Sauvignon Blanc.
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