“There are a lot of recipes here on zaar for Chicken Bourbon or Bourbon Chicken that are Oriental in nature, not this one.”

Ingredients Nutrition


  1. Instead of preparing the dish in 2 batches, you will get better results if you work 2 pans simultaneaously; divide ingredients between pans.
  2. Lay chicken breasts between sheets of plastic wrap and pound to 1/4" thickness.
  3. Sprinkle with 1/4 teaspoon salt and black pepper. Dredge chicken in flour, patting off excess.
  4. In 2 large skillets over medium heat,warm 2 tablespoons butter or margarine in each pan until melted.
  5. Add chicken, 4 halves per pan, and cook until nicely browned on both sides, about 1 minute on each side.
  6. Remove chicken and set aside till needed.
  7. Reduce heat to low, divide shallots or green onions and pear between pans, sauteeing for 2 minutes.
  8. Then add mushrooms to each and saute for 2 minutes.
  9. Divide bourbon, Chardonnay and chicken broth between pans, increse heat to high and let sauce boil until slightly thickened and reduced by half, about 5 minutes.
  10. Return chicken to sauce, reduce heat to low and simmer until chicken is firm and cooked through, about 3 minutes.
  11. Season with remaining salt and pepper to taste.
  12. Place each chicken breast on a plate and divide the sauce among them.
  13. Sprinkle with walnuts and serve with white fluffy rice, roasted asparagus, and a nice Chablis or Sauvignon Blanc.

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