*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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!
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.
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.