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Bourbon Chicken Breast

September 28, 2006
Bourbon Chicken Breast

Split chicken breasts in half; place in a paper bag with flour, paprika, and salt. Shake bag well to coat chicken thoroughly, remove from bag, and shake off excess flour.

In a heavy saucepan melt the butter. Add the salad oil and saute the chicken until light brown on both sides.

While sauteing, add onion, parsley and chervil to pan. After browning, add bourbon and set aflame for about 10 seconds.

Add mushrooms - including juice - to the pan. Chop the tomato meat coarsely and add with juice to the pan. Cover with a tight lid, and continue to simmer 12 to 15 minutes, stirring occasionally.

If necessary, remove the lid and continue to cook until the sauce is medium thick. Skim excess fat from the sauce.

Add sugar and salt and pepper to taste. Serve with noodles or rice in a casserole.

2 Chicken breasts (whole)
1/4 c Flour
1/2 ts Paprika
1/2 ts Salt
2 tb Butter
2 tb Salad oil
2 tb Onion (minced)
1 tb Parsley (minced)
1/4 ts Chervil
1/4 c Bourbon
4 oz Mushrooms (canned)
10 oz Tomatoes (canned)
1/4 ts Sugar
Salt and pepper

Bourbon Chicken

September 28, 2006
Bourbon Chicken

Mix all the marinade ingredients and pour over chicken pieces in a zip lock bag, removing as much air as possible before "zipping"!

Let stand (turning often) for several hours (best overnight). Bake chicken at 350~ for one hour in a single layer, basting every 10 minutes.

Remove chicken pieces to a platter and keep warm. Scrape pan juices with all the brown bits into a small sauce pan, heat, and add 2 Tbls white wine. Serve over chicken.

2 Chicken breast halves
4 oz Soy sauce
1/2 c Brown sugar
1/2 ts Garlic powder
1 ts Powdered ginger
2 tb Dried minced onion
1/2 c Bourbon
2 tb White wine

Bourbon Pecan Chicken Recipe

September 28, 2006
Bourbon Pecan Chicken Recipe

Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.

In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat.

Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.

1/2 cup finely chopped pecans
1/2 cup dry bread crumbs
8 skinless, boneless chicken breast halves
1/4 cup clarified butter, melted
1/4 cup Dijon mustard
1/4 cup dark brown sugar
2 2/3 tablespoons bourbon whiskey
2 tablespoons soy sauce
1 teaspoon Worcestershire sauce
3/4 cup unsalted butter, chilled and cut into small cubes
1/2 cup sliced green onions

Bourbon Chicken Recipe

September 20, 2006
Bourbon Chicken Recipe

Mix all marinade ingredients and pour over chicken.

Marinate overnight. Bake at 325, basting frequently for 1 1/2 hours or until well browned.

If you double the recipe make sure that the chicken is in a single layer.

4 Chicken Breasts
4 oz Soy Sauce
1/2 c Brown Sugar
1/2 ts Garlic Powder
1 t Powdered Ginger
2 tb Onion Flakes (dehydrated)
3/8 c Bourbon