Bourbon is usually drunk – not often used in cooking (except by the chef, to sip, of course). But this recipe allows the flavor of the bourbon whiskey to enhance the cream sauce and make this chicken something a little out of the ordinary. It’s OK to use the Jack D instead of bourbon….if you’re ready to part with it, that is!
Bourbon-Cream Chicken Breast
- Flour for dredging
- salt & freshly ground pepper to taste
- 2 half chicken breasts, skinned and boned, then pounded flat (4 chicken tenders work but still need to be pounded flat)
- 2 Tbsp. butter
- 2 Tbsp. shallots, chopped finely
- 2 Tbsp. bourbon whiskey (or jack D)
- 6 Tbsp. cream
- Dash of Tabasco
- Minced parsley for garnish, optional
Mix the flour, salt and pepper together on a sheet of waxed paper or paper towel and dredge chicken on all sides, shaking off excess.
Melt the butter in a large skillet and when butter bubbles, brown the chicken on each side until golden – about 4 or 5 minutes each side. Remove the chicken and keep warm.
In the same skillet, add the shallots and cook for 1 minute until just softened; add the whiskey and then the cream. Bring to a boil and boil, stirring, for 1 minute. Season with sauce with Tabasco and more salt, if necessary.
Pour sauce over chicken; garnish with parsley, if desired. Serve with brown rice or smashed potatoes. Serves 2.