Woodward
AMERICAS BEST RECIPES 1989
4 Chicken breast halves, skinned and boned
1/4 cup Dark brown sugar, firmly
1/4 cup Dijon mustard
1/4 cup Bourbon
2 Green onions, thinly sliced
1 tsp Salt
1 tsp Worcestershire sauce
1 tbsp Butter, or margarine
1 tbsp Vegetable oil
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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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