Title: BREAST OF CHICKEN WITH BOURBON
Categories: Chicken, Vegetables, Main dish
Yield: 4 servings
-CAROLINE MCCALL WHNP81A
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; to taste
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.
