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Creamy Bourbon Chicken

User Rating 5 Star Rating (1 Review) write a review

By , About.com Guide

This version is a big favorite of mine. Chicken is basted with a little bourbon as it cooks, then it's served with a creamy fresh mushroom sauce made with the pan drippings.

Ingredients:

  • 4 to 6 boneless chicken breast halves, skin removed, or about 3 to 4 pounds bone-in chicken pieces
  • 1/2 cup all-purpose flour
  • salt and pepper, to taste
  • 8 ounces sliced mushrooms
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 2 green onions, chopped
  • 1/3 cup good quality bourbon
  • 1 cup heavy cream

Preparation:

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

In a large, heavy skillet over low heat, heat butter and olive oil. Add the chicken pieces and chopped scallions and sauté, turning pieces frequently, until chicken is golden and tender, about 15 to 20 minutes. If bone-in chicken is used, cook about 10 to 15 minutes longer, or until chicken is tender and juices run clear. While the chicken cooks, baste with a few spoonfuls of the bourbon every few minutes, adding in very small amounts so liquid cooks off while the chicken cooks and does not accumulate in pan.

When the chicken is cooked through and golden, transfer to a warm platter.

Add sliced mushrooms to the skillet and sauté, stirring constantly, for about 3 minutes.

Add the heavy cream to the mushrooms and scrape loose any browned bits that may be stuck to the skillet. Simmer until the mixture is hot and starting to thicken. Taste the sauce and add salt and pepper to taste, then pour the sauce over the chicken. Serves 4 to 6.

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User Reviews

 5 out of 5
Add a little heat to the kitchen!, Member SkilletSkills

A guest favorite!!! My own personal twist to this that adds a little more excitement to the serving... Follow the above recipe but hold at adding the cream to the sauté. Add a second small skillet that will hold one serving. Place a small amount oil in pan and heat. Once skillet is hot, place one serving of chicken in the skillet, a spoonful of your sautéed mushrooms, and 1/4 cup (**or smaller) of bourbon. Using a long match, light the bourbon and burn off excess. Once flame extinguishes on its own, stir the skillet and add your cream. Heat to thickness as recipe states and serve it immediately. I normally serve with mashed potatoes and mixed veggies. This adds a little time to each serving... but your guests will love the extra touch. Once the second skillet is hot, things will move fairly quickly. This also gives you a few moments to converse with your guests one by one. **PLEASE... be careful with the bourbon! Heat from pan will push the flames quite high. I recommend a test with a very small amount of bourbon before hand to keep from igniting your guests or house on fire. If bourbon is spilled, clean up immediately and wash hands. I am not accountable for any damages done to you or property. Proceed at your own risk... Remember to put out the tip jar ;-)

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