Chicken Bourbon

• From: Eat Chicken

Ingredients

• 8 boneless, skinless chicken breast halves, about 3 pounds

• 4 Tbs flour

• 4 Tbs butter

• 4 Tbs shallots, minced

• 2 medium pears, finely chopped

• 4 cups oyster mushrooms, chopped

• 4 Tbs bourbon or whiskey

• 2 cups dry white wine, like Chardonnay

• 2 cups no-salt chicken broth

• 1/2 tsp salt, divided

• 1/2 tsp freshly ground pepper, divided

• 6 Tbs toasted walnuts, chopped

A sauce of bourbon, Chardonnay, and oyster mushrooms bring rich flavor to breaded chicken breasts.

Directions

• 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 teaspoon 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, sauteing for 2 minutes. Then add mushrooms to each and saute 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.