Chicken with Barbecue-Bourbon Sauce

Yield: 4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 294
  • Calories from fat: 26%
  • Fat: 8.4g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 1.7g
  • Protein: 40.3g
  • Carbohydrate: 2.9g
  • Fiber: 0.2g
  • Cholesterol: 106mg
  • Iron: 1.5mg
  • Sodium: 384mg
  • Calcium: 26mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. 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.
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