|6||Halves chicken breast; boned|
|Salt and freshly ground black pepper|
|2 tablespoons||Vegetable oil|
|1 cup||Hravy cream|
1. Pound chicken lightly between 2 sheets parchment paper until ½ inch thick. Season with salt and pepper. melt butter with the oil in a large skillet over medium high heat. Add chicken and cook until well browned and cooked through,3 to 5 minutes on each side. Remove to a plate or platter and cover with foil to keep warm.
Pour off all fat from skillet. Away from fome any flame pour in bourbon and return to skillet to heat. Whisk or stir to pick up any cooking bits in the bottom of skillet. Increase heat to high and boil stirring or whisking occasionally until thickened and syrupy and reduced to 2 tablespoons. Stir in cream and bring back to a boil, and reduce by half, or until thickened.
Season sauce to taste with salt and pepper. Spoon a small amount of the ssauce over each piece of chicken and serve at once. Serves 6 Posted to TNT Recipes Digest by Alice Poe <afpoe@...> on May 13, 1998
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