Melt butter in a large, heavy skillet over medium heat; add chicken and brown on all sides. Add 1/4 c bourbon. Carefully ignite bourbon with a long match and let burn until flames die. Add onion and next 4 ingredients. Stir in remaining 1/2 c bourbon, stirring until blended. Bring to a boil; cover, reduce heat and simmer 30 minutes or until chicken is done. Remove to serving plate, reserving liquid in skillet. Add whipping cream to skillet; bring to a boil, stirring constantly. Cook over medium heat until thickened. Serve with chicken.
Posted to MM-Recipes Digest V4 #245 by Jack Elvis
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|Serving Size: 1 Serving (542g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 731 (61%)|
|Amt Per Serving||% DV|
|Total Fat 81.2g||108 %|
|Saturated Fat 24.2g||121 %|
|Monounsaturated Fat 33.3g|
|Polyunsanturated Fat 17.3g|
|Cholesterol 357.8mg||110 %|
|Sodium 327.6mg||11 %|
|Potassium 935.7mg||25 %|
|Total Carbohydrate 3.2g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 2.4g|
|Protein 85.1g||122 %|
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Calories per serving: 1208
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