4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon canola oil
1 tablespoon butter
1/3 cup minced shallots
1/4 cup bourbon
3/4 cup fat-free, less-sodium chicken broth
2 teaspoons tomato-based barbecue sauce
How to Make It
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.
Heat oil and butter in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.
Add shallots to pan; cook 1 minute, stirring constantly. Add bourbon to pan; bring to a boil, scraping pan to loosen browned pits. Cook until bourbon mixture is reduced to 2 tablespoons (about 5 minutes). Add broth and barbecue sauce; cook until broth mixture is reduced to 1/2 cup (about 3 minutes). Serve sauce over chicken.