Sunday’s Chicken Dinner Recipe – Chicken Bourbon

December 22, 2019 at 6:02 AM | Posted in chicken, CooksRecipes, Sunday's Chicken Dinner | Leave a comment
Tags: Bourbon, Chicken Bourbon, Chicken Breast Fillets, Chicken Broth, Cooking, CooksRecipes, Food, Oyster Mushrooms, Pear, recipes, Shallots, Sunday's Chicken Dinner, Toasted Walnuts, White Wine

This week’s Sunday’s Chicken Dinner Recipe is a recipe for Chicken Bourbon. Made using Boneless and Skinless Chicken Breast Fillets, Shallots, Pear, Oyster Mushrooms, Bourbon, White Wine, Chicken Broth, Toasted Walnuts, and Seasonings. You can find this recipe along with all the other delicious recipes at the CooksRecipes website. The Cooks site has a huge selection of recipes to please all tastes so check it out today! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Chicken Bourbon
Chicken BourbonAn elegant chicken breast, shallot, pear and oyster mushroom sauté served with a bourbon-wine pan sauce and garnished with chopped toasted walnuts.

Recipe Ingredients:
4 boneless, skinless chicken breast fillets, about 3 pounds
Salt and freshly ground pepper to taste
2 tablespoons all-purpose flour
2 tablespoons butter
2 tablespoons shallots, minced
1 medium pear, finely chopped
4 cups oyster mushrooms, chopped
2 tablespoons bourbon or whiskey
2 cup dry white wine, such as Chardonnay
1 cup chicken broth
3 tablespoons toasted walnuts, chopped

Cooking Directions:
1 – Lay chicken breasts between sheets of plastic wrap and pound to 1/4-inch thickness, if thin breast fillets were not purchased. Season salt and pepper. Dredge chicken in flour, patting off excess.
2 – In large skillet over medium heat, melt butter. Add chicken and cook until nicely browned on both sides, about 1 minute per side. Remove chicken and set aside until needed.
3 – Reduce heat to low, add shallots and pear, sauté for 2 minutes. Add mushrooms and sauté for 2 minutes.
4 – Add bourbon, Chardonnay and chicken broth, increase heat to high and let sauce boil until slightly thickened and reduced by half, about 5 minutes.
5 – Return chicken to sauce, reduce heat to low and simmer until chicken is firm and cooked through, about 3 minutes. Season salt and pepper to taste.
6 – Place each chicken breast on a plate and divide sauce among them. Sprinkle with walnuts and serve immediately.