Bourbon mustard chicken

Yield: 4 Servings

Measure Ingredient
Woodward
4 Chicken breast halves; skinned and boned
¼ cup Dark brown sugar; firmly
¼ cup Dijon mustard
¼ cup Bourbon
2 Green onions; thinly sliced
1 teaspoon Salt
1 teaspoon Worcestershire sauce
1 tablespoon Butter; or margarine
1 tablespoon Vegetable oil

AMERICAS BEST RECIPES - 1989

Place chicken between 2 sheets of waxed paper; pound to ¼" thickness, using a meat mallet or rolling pin. Place chicken in a shallow baking dish.

Combine brown sugar, mustard, bourbon, green onions, salt, and Worcestershire sauce; stirring well. Brush mustard mixture evenly over both sides of chicken breast halves. Cover and marinate in frig 1 hour.

Remove chicken from marinade, reserving marinade. Combine butter and oil in lg. skillet, and place over med-high heat. Saute chicken 3 to 4 mins. on each side or until done. Remove chicken to a serving platter, and keep warm. Drain and discard pan drippings. Add reserved marinade to a skillet; bring to a boil, stirring constantly. Pour sauce over chicken.

Recipe By : _Gatherings_ by the Junior Leauge of Milwaukee, WI Posted to FOODWINE Digest 20 November 96 Date: Wed, 20 Nov 1996 19:52:43 -0600 From: Ellen Court <CourtMoss@...>

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