Breast Of Chicken With Bourbon

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Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Chicken, Main dish, Vegetables	4	Servings

INGREDIENTS

		CAROLINE MCCALL WHNP81A
2		Chicken breasts, whole
1/4	c	Flour
1/2	t	Paprika
1/2	t	Salt
2	T	Butter
2	T	Salad oil
2	T	Onion, minced
1	T	Parsley, minced
1/4	t	Chervil
1/4	c	Bourbon
4	oz	Mushrooms, canned
10	oz	Tomatoes, canned
1/4	t	Sugar
		Salt and pepper, to taste

INSTRUCTIONS

Date: Fri, 24 May 96 07:14:26 PDT  From: eboyd@shentel.net  Split
chicken breasts in half; place in a paper bag with flour,  paprika, and
salt.  Shake bag well to coat chicken thoroughly, remove  from bag, and
shake off excess flour. In a heavy saucepan melt the  butter. Add the
salad oil and saute the chicken until light brown on  both sides. While
sauteing, add onion, parsley and chervil to pan.  After browning, add
bourbon and set aflame for about 10 seconds.  Add  mushrooms -
including juice - to the pan. Chop the tomato meat  coarsely and add
with juice to the pan. Cover with a tight lid, and  continue to simmer
12 to 15 minutes, stirring occasionally. If  necessary, remove the lid
and continue to cook until the sauce is  medium thick. Skim excess fat
from the sauce. Add sugar and salt and  pepper to taste.  Serve with
noodles or rice in a casserole.  Posted on MealMaster Recipes List,
Digest #145, 26 May 1996

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 306 Calories From Fat: 143 Total Fat: 16.1g Cholesterol: 88.4mg Sodium: 459mg Potassium: 474.6mg Carbohydrates: 10.7g Fiber: 1.4g Sugar: 2.8g Protein: 29.1g