Yield: 4 Servings
|4||Chicken breast halves; skinned and boned|
|¼ cup||Dark brown sugar; firmly|
|¼ cup||Dijon mustard|
|2||Green onions; thinly sliced|
|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@...>