This is a superb, easy dish. The slight sweetness of the bourbon mixes deliciously with the garlic and onion. Serve with rice, if desired. The sauce goes wonderfully with rice or pasta.

Anonymous

Recipe Summary

Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet, melt butter or margarine and add olive oil. Saute garlic and onion until translucent. Remove garlic and onion from skillet with a slotted spoon.

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  • Add chicken breast halves to skillet and brown on both sides. Return garlic and onion to skillet. Add broth and bourbon and stir all together. Cover and let simmer over very low heat for 20 to 25 minutes, or until chicken is tender and done (chicken juices run clear).

Nutrition Facts

244 calories; protein 27.6g 55% DV; carbohydrates 2.8g 1% DV; fat 11.1g 17% DV; cholesterol 76.1mg 25% DV; sodium 98.6mg 4% DV. Full Nutrition

Reviews (52)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
Great recipe my whole family loved it. I just added a bit of cornstarch to thicken the sauce. Read More
(49)

Most helpful critical review

Rating: 3 stars
04/01/2011
I made this, but admittedly tweaked it quite a bit. First, I seasoned my chicken with salt and pepper. I cut the butter and oil by about half and doubled the chicken stock and bourbon. The sauce was very thin so I thickened it with some more chicken stock mixed with corn starch, added 1 t. brown sugar and swirled in 1 T. butter. I also added sautéed mushrooms. I changed the cooking method by sautéing my chicken first and removing it from the pan. Then sautéed the onion and garlic and proceeded with the sauce. The simmering time given in the recipe is way too long. Once you’ve browned the chicken, it’s almost completely cooked, so be sure to cut back on the simmering time to maybe 5-10 minutes so your chicken won’t dry out. I think the changes I made improved this recipe, but it’s still not one I’ll make again. Read More
(29)
70 Ratings
  • 5 star values: 22
  • 4 star values: 22
  • 3 star values: 12
  • 2 star values: 7
  • 1 star values: 7
Rating: 5 stars
01/24/2004
Great recipe my whole family loved it. I just added a bit of cornstarch to thicken the sauce. Read More
(49)
Rating: 3 stars
04/01/2011
I made this, but admittedly tweaked it quite a bit. First, I seasoned my chicken with salt and pepper. I cut the butter and oil by about half and doubled the chicken stock and bourbon. The sauce was very thin so I thickened it with some more chicken stock mixed with corn starch, added 1 t. brown sugar and swirled in 1 T. butter. I also added sautéed mushrooms. I changed the cooking method by sautéing my chicken first and removing it from the pan. Then sautéed the onion and garlic and proceeded with the sauce. The simmering time given in the recipe is way too long. Once you’ve browned the chicken, it’s almost completely cooked, so be sure to cut back on the simmering time to maybe 5-10 minutes so your chicken won’t dry out. I think the changes I made improved this recipe, but it’s still not one I’ll make again. Read More
(29)
Rating: 5 stars
06/05/2007
Excellent recipe...very easy and suprisingly very tasty. I am not sure why others bashed it. We are trying it with shrimp tonight. The sauce is excellent for dipping with bread! Read More
(27)
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Rating: 5 stars
01/26/2009
This recipe ROCKS! Everyone I've served this to loves it! Jim Bean bourbon gives an awesome flavor. The only changes I make are to double the chicken stock and bourbon (4 tablespoons each), and to add 3-4 tablespoons brown sugar. Thanks for sharin! Read More
(20)
Rating: 5 stars
10/21/2006
THIS WAS AGREAT RECIPE. THE FLAVOR WAS PERFECT. I DID ADD ONE TEASPOON BROWN SUGAR AND ONE FULL CUP OF CHICKEN BROTH AND THEN KEPT EVERYTHING ELSE THE SAME. tONIGHT WE ARE TRYING IT WITH BEEF. Read More
(19)
Rating: 2 stars
12/03/2003
I was really disappointed in this dish. It just had no flavor at all. I doubled the bourbon and chicken broth and reduced after removing the chicken. Even the sauce itself didn't have much flavor. I will say this though it was very tender chicken. Read More
(14)
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Rating: 4 stars
06/09/2011
I liked this recipe and used it as a base to start with. I like to have more sauce. I added 1 cup of stock and 3 T of bourbon 1 tsp of ground ginger 2 T. of brown sugar and 1 tsp of Braggs amino acids (gluten free soy sauce) Simmer as stated and at the very end add corn starch to thicken. Delicious! Thanks Penelope for this recipe. Read More
(14)
Rating: 4 stars
06/23/2003
I didn't know what to expect when I was making it but it turned out to be pretty good with rice. My husband really enjoyed it. Read More
(12)
Rating: 4 stars
01/05/2007
I didn't have any bourbon so I put pale dry sherry in it. Even the kids ate all of it and asked when we were going to have it again. Enjoy! Read More
(10)