Cheryl Alters Jamison and Bill Jamison
Recipe by Cooking Light January 2005

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Recipe Summary

Yield:
4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

294 calories; calories from fat 26%; fat 8.4g; saturated fat 2.6g; mono fat 3.3g; poly fat 1.7g; protein 40.3g; carbohydrates 2.9g; fiber 0.2g; cholesterol 106mg; iron 1.5mg; sodium 384mg; calcium 26mg.
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