- 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
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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