Chicken Bourbon

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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 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

Recipe

• 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 fluffy rice, roasted asparagus, and a nice chablis or sauvignon blanc.