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Quick Facts

Nutrition Facts

Calories 404
  Calories from Fat 128 (32%)
(22%)Total Fat 14g
(25%)Saturated Fat 5g
Polyunsaturated Fat 4g
Monounsaturated Fat 3g
(41%)Cholesterol 124mg
(16%)Sodium 372mg
(28%)Potassium 974mg
Total Carbohydrate 15g
(11%)Dietary Fiber 3g
Sugars 5g
Sugar Alcohols 0g
(80%)Protein 40g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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Chicken Bourbon


  • 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.


  • 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.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2022.