Chicken Bourbon Recipe
Instead of preparing dish in 2 batches, you will get better results if you work 2 pans simultaneously; divide ingredients between pans.
Lay chicken breasts between sheets of plastic wrap and pound to 1/4-inch thickness. Sprinkle with 1/4 tsp. salt and pepper. Dredge chicken in flour, patting off excess.
In 2 large skillets over medium heat, warm 2 tablespoons butter in each pan until melted. Add chicken, 4 halves per pan, and cook until nicely browned on both sides, about 1 minute per side. Remove chicken and set aside until needed.
Reduce heat to low, divide shallots and pear between pans, sautéing for 2 minutes. Then add mushrooms to each and sauté for 2 minutes. Divide bourbon, Chardonnay and chicken broth between pans, increase heat to high and let sauce boil until slightly thickened and reduced by half, about 5 minutes.
Return chicken to sauce, reduce heat to low and simmer until chicken is firm and cooked through, about 3 minutes. Season with remaining salt and pepper to taste. Place each chicken breast on a plate and divide sauce among them. Sprinkle with walnuts and serve immediately.
Ingredients
• 8 frozen, boneless skinless chicken breast halves, about 3 lbs., thawed
• 4 Tbsp. flour
• 4 Tbsp. butter
• 4 Tbsp. shallots, minced
• 2 medium pears, finely chopped
• 4 c. oyster mushrooms, chopped
• 4 Tbsp. bourbon or whiskey
• 2 c. dry white wine
• 2 c. chicken broth
• 1/2 tsp. salt, divided
• 1/2 tsp. freshly ground pepper, divided
• 6 Tbsp. toasted walnuts, chopped
• 4 Tbsp. flour
• 4 Tbsp. butter
• 4 Tbsp. shallots, minced
• 2 medium pears, finely chopped
• 4 c. oyster mushrooms, chopped
• 4 Tbsp. bourbon or whiskey
• 2 c. dry white wine
• 2 c. chicken broth
• 1/2 tsp. salt, divided
• 1/2 tsp. freshly ground pepper, divided
• 6 Tbsp. toasted walnuts, chopped
Nutritional information
Cooking time
40 minutesPreparation time
55 minutesInstead of preparing dish in 2 batches, you will get better results if you work 2 pans simultaneously; divide ingredients between pans.
Lay chicken breasts between sheets of plastic wrap and pound to 1/4-inch thickness. Sprinkle with 1/4 tsp. salt and pepper. Dredge chicken in flour, patting off excess.
In 2 large skillets over medium heat, warm 2 tablespoons butter in each pan until melted. Add chicken, 4 halves per pan, and cook until nicely browned on both sides, about 1 minute per side. Remove chicken and set aside until needed.
Reduce heat to low, divide shallots and pear between pans, sautéing for 2 minutes. Then add mushrooms to each and sauté for 2 minutes. Divide bourbon, Chardonnay and chicken broth between pans, increase heat to high and let sauce boil until slightly thickened and reduced by half, about 5 minutes.
Return chicken to sauce, reduce heat to low and simmer until chicken is firm and cooked through, about 3 minutes. Season with remaining salt and pepper to taste. Place each chicken breast on a plate and divide sauce among them. Sprinkle with walnuts and serve immediately.
More information
- Comments: 2
- Visits: 45
- Reviews: 5 stars according to 1 voters
- Category: Chicken Recipe
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Users opinions
2 comments
gave his opinion about Chicken Bourbon Recipe - 2012-11-11
My family really enjoyed this recipe. I didn't have dried minced onion or garlic powder, so I used two tablespoons of minced red onion and half a teaspoon.
gave his opinion about Chicken Bourbon Recipe - 2012-06-03
This chicken steeps in a rich, bourbon-based marinade before baking.