Bourbon Chicken and Vegetables

Oxmoor House
4 servings.


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Vegetable cooking spray
2 teaspoons olive oil
4 (4-ounce) skinned, boned chicken breast halves
1/2 teaspoon salt
1/2 teaspoon pepper
8 ounces fresh mushrooms, quartered
8 ounces zucchini, cut into 1/4-inch-thick slices
1/2 cup canned no-salt-added chicken broth, undiluted
3 tablespoons bourbon
2 teaspoons reduced-calorie margarine
1 tablespoon chopped fresh parsley
4 cups cooked long-grain rice (cooked without salt or fat)


Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add chicken; cook 3 minutes on each side. Sprinkle with salt and pepper. Place mushrooms and zucchini over chicken. Pour broth and bourbon over chicken and vegetables. Cover, reduce heat, and simmer 15 minutes. Uncover and cook 5 additional minutes. Transfer chicken and vegetables to a serving platter, using a slotted spoon; keep warm.

Bring chicken broth mixture in skillet to a boil; cook 2 minutes. Add margarine and parsley, stirring until margarine melts.

To serve, place 1 cup rice on each plate, and top evenly with chicken mixture. Spoon chicken broth mixture evenly over chicken and vegetables.

Created date

August 2009

Nutritional Information

Calories 398
Caloriesfromfat 13 %
Fat 5.6 g
Satfat 0.9 g
Monofat 2.5 g
Polyfat 1.1 g
Protein 32.1 g
Carbohydrate 52.8 g
Fiber 0.0 g
Cholesterol 66 mg
Iron 0.0 mg
Sodium 390 mg
Calcium 0.0 mg