| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Americas | Chicken | 4 | Servings |
INGREDIENTS
| Woodward | ||
| 4 | Chicken breast halves; skinned and boned | |
| 1/4 | c | Dark brown sugar; firmly |
| 1/4 | c | Dijon mustard |
| 1/4 | c | Bourbon |
| 2 | Green onions; thinly sliced | |
| 1 | ts | Salt |
| 1 | ts | Worcestershire sauce |
| 1 | tb | Butter; or margarine |
| 1 | tb | Vegetable oil |
INSTRUCTIONS
AMERICAS BEST RECIPES - 1989 Place chicken between 2 sheets of waxed paper; pound to 1/4" thickness, using a meat mallet or rolling pin. Place chicken in a shallow baking dish. 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. 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. 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 <CourtMoss@NOVA-NET.NET>
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