Ingredients Jump to Instructions ↓

  1. Woodward

  2. 4 Chicken breast halves; skinned and boned

  3. cup Dark brown sugar; firmly

  4. cup Dijon mustard

  5. cup Bourbon

  6. 2 Green onions; thinly sliced

  7. 1 teaspoon Salt

  8. 1 teaspoon Worcestershire sauce

  9. 1 tablespoon Butter; or margarine

  10. 1 tablespoon Vegetable oil

Instructions Jump to Ingredients ↑

  1. AMERICAS BEST RECIPES - 1989 Place chicken between 2 sheets of waxed paper; pound to ¼" thickness, using a meat mallet or rolling pin. Place chicken in a shallow baking dish.

  2. 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.

  3. Remove chicken from marinade, reserving marinade. Combine butter and oil in lg. skillet, and place over med-high 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.

  4. 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


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