Creamy Bourbon Chicken With Mushrooms Recipe

Gather the ingredients.

Preheat the oven to 200 F or "warm" setting.

Sprinkle chicken breasts with salt and pepper; lightly dust with flour. Set aside.

In a large, heavy skillet over low heat, heat 2 tablespoons of butter with the olive oil. Add the chicken pieces and chopped green onions, and sauté, turning pieces frequently, until chicken is golden and tender, ​or about 15 to 20 minutes.

If using bone-in chicken with skin, sear it first, skin-side down, and cook it for about 10 to 15 minutes longer than the boneless chicken, or until the chicken is tender and juices run clear.

While the chicken cooks, baste it with a few spoonfuls of the bourbon every few minutes, adding in very small amounts so the liquid cooks off while the chicken cooks.

When the chicken is cooked through and golden, transfer to a warm platter and keep warm in the warming drawer or heated oven. 

Add sliced mushrooms to the skillet (the bourbon should have evaporated by now) with remaining tablespoon of butter and sauté, stirring constantly, for about 3 minutes.

Add the heavy cream to the mushrooms and scrape the pan to loosen any browned bits in the bottom of the skillet. Simmer until the sauce mixture is hot and starting to thicken. Taste the sauce and add salt and pepper to taste.

Pour the sauce over the chicken to serve.