Recipe - Bourbon Mustard Chicken

Woodward

AMERICAS BEST RECIPES 1989
4 Chicken breast halves;
skinned and boned
One fourth cup Dark brown sugar; firmly
One fourth cup Dijon mustard
One fourth cup Bourbon
2 Green onions; thinly cut or sliced up
1 teaspoon Salt
1 teaspoon Worcestershire sauce
1 tablespoon Butter; or margarine
1 tablespoon Vegetable oil

Place chicken between 2 sheets of waxed paper; pound to 1/4" thickness,
using a meat mallet or rolling pin. Place chicken in a shallow baking dish.
Combine brown sugar, mustard, bourbon, green onions, salt, and
Worcestershire sauce; stirring well. Brush mustard mixture evenly over
both sides of chicken breast halves. Cover and marinate in frig 1 hour.
Remove chicken from marinade, reserving marinade. Combine butter and oil in
lg. skillet, and place over medhigh heat. Saute chicken 3 to 4 mins. on
each side or until done. Remove chicken to a serving platter, and keep
warm. Drain and discard pan drippings. Add reserved marinade to a
skillet; bring to a boil, stirring constantly. Pour sauce over chicken.
Recipe By : _Gatherings_ by the Junior Leauge of Milwaukee, WI

Posted to FOODWINE Digest 20 November 96

Date: Wed, 20 Nov 1996 19:52:43 0600

From: Ellen Court CourtMoss@NOVANET.NET