A little bit of southern hospitality.
Melt the butter in a heavy frying pan and brown chicken pieces well on both sides. When browned add 1/4 cup bourbon whiskey and ignite. When flame has burned down add the diced onions, parsley, thyme, salt, pepper and the 1/2 cup bourbon. Mix well, cover the pan and cook over low heat 40 minutes or until chicken is tender.
Just before serving add the heavy cream to the sauce and stir well into the juices of the pan.
Serve over rice.
I've made this with or without the thyme AND cream, and it still tasted great!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (327g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 495 | ||
Calories from Fat: 155 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.2g | 23 % | |
Saturated Fat 9.8g | 49 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 177.6mg | 55 % | |
Sodium 239.7mg | 8 % | |
Potassium 654.2mg | 17 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2.4g | ||
Protein 55.1g | 79 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 495
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