Chicken Bourbon

  • Yield: 8 servings


8-- boneless, skinless chicken breast fillets, about 3 pounds
2cups dry white wine, such as Chardonnay
4tablespoons flour
4tablespoons butter
4tablespoons shallots, minced
2medium pears, finely chopped
4cups oyster mushrooms, chopped
4tablespoons bourbon or whiskey
2cups no-salt chicken broth
1/2teaspoon salt, divided
1/2teaspoon freshly ground pepper, divided
6tablespoons toasted walnuts, chopped


  1. Instead of preparing dish in 2 batches, you will get better results if you work 2 pans simultaneously; divide ingredients between pans.
  2. Lay chicken breasts between sheets of plastic wrap and pound to 1/4-inch thickness, if thin breast fillets were not purchased.  Sprinkle with 1/4 teaspoon salt and pepper.  Dredge chicken in flour, patting off excess.
  3. In 2 large skillets over medium heat, warm 2 tablespoons butter in each pan until melted.  Add chicken, 4 halves per pan, and cook until nicely browned on both sides, about 1 minute per side.  Remove chicken and set aside until needed.
  4. Reduce heat to low, divide shallots and pear between pans, sauteing for 2 minutes.  Then add mushrooms to each and saute for 2 minutes.  Divide bourbon, Chardonnay and chicken broth between pans, increase heat to hgh and let sauce boil until slightly thickened and reduced by half, about 5 minutes.
  5. Return chicken to sauce, reduce heat to low and simmer until chicken is firm and cooked through, about 3 minutes.  Season with remaining salt and pepper to taste.  Place each chicken breast on a plate and divide sauce among them.  Sprinkle with walnuts and serve immediately.