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Name: Bourbon Mustard Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/4 c Dark brown sugar; firmly; 1/4 c Dijon mustard; 1/4 c Bourbon; Woodward; 1 ts Salt; 2 Green onions; thinly sliced; 1 ts Worcestershire Sauce; 1 tb Vegetable oil; 4 Chicken breast halves;; 1 tb Butter; or margarine

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INGREDIENTS

1/4 c Dark brown sugar; firmly
1/4 c Dijon mustard
1/4 c Bourbon
Woodward
1 ts Salt
2 Green onions; thinly sliced
1 ts Worcestershire Sauce
1 tb Vegetable oil
AMERICAS BEST RECIPES 1989
4 Chicken breast halves;
1 tb Butter; or margarine

INSTRUCTIONS

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

NOTES

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Bourbon Mustard Chicken

1/4 c Dark brown sugar; firmly
1/4 c Dijon mustard
1/4 c Bourbon
 Woodward
1 ts Salt
2 Green onions; thinly sliced
1 ts Worcestershire Sauce
1 tb Vegetable oil
 AMERICAS BEST RECIPES  1989
4 Chicken breast halves;
1 tb Butter; or margarine

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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Nutrition

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Serving Size: 1 Serving (136g)
Recipe Makes: 4 Servings

Calories: 227
Calories from Fat: 104 (46%)

Amt Per Serving		% DV

	Total Fat 11.6g	15 %
	Saturated Fat 2.6g	13 %
	Monounsaturated Fat 5.6g
	Polyunsanturated Fat 2.6g
Cholesterol 55.7mg		17 %
Sodium 410mg		14 %
Potassium 263.3mg		7 %
Total Carbohydrate 2.8g		1 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 1.5g
Protein 19.6g		28 %
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.

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Calories per serving: 227

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