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Name: Breast of Chicken with Bourbon
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 tb Parsley; minced; 2 tb Onion; minced; 1/4 ts Chervil; salt and pepper to taste; 1/2 ts Paprika; 4 oz Mushrooms; canned; 1/4 c Bourbon; 10 oz Tomatoes; canned; 2 Chicken breasts; whole; 1/4 c Flour; 1/2 ts Salt; 1/4 ts Sugar; 2 tb Butter; 2 tb Salad oil

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INGREDIENTS

1 tb Parsley; minced
2 tb Onion; minced
1/4 ts Chervil
salt and pepper ; to taste
1/2 ts Paprika
4 oz Mushrooms; canned
1/4 c Bourbon
10 oz Tomatoes; canned
2 Chicken breasts; whole
1/4 c Flour
1/2 ts Salt
1/4 ts Sugar
2 tb Butter
2 tb Salad oil

INSTRUCTIONS

Date: Fri, 24 May 96 07:14:26 PDT From: eboyd@shentel.net Split chicken breasts in half; place in a paper bag with flour, paprika, and salt. Shake bag well to coat chicken thoroughly, remove from bag, and shake off excess flour. In a heavy saucepan melt the butter. Add the salad oil and saute the chicken until light brown on both sides. While sauteing, add onion, parsley and chervil to pan. After browning, add bourbon and set aflame for about 10 seconds. Add mushrooms - including juice - to the pan. Chop the tomato meat coarsely and add with juice to the pan. Cover with a tight lid, and continue to simmer 12 to 15 minutes, stirring occasionally. If necessary, remove the lid and continue to cook until the sauce is medium thick. Skim excess fat from the sauce. Add sugar and salt and pepper to taste. Serve with noodles or rice in a casserole. Posted on MealMaster Recipes List, Digest #145, 26 May 1996

NOTES

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Breast of Chicken with Bourbon

1 tb Parsley; minced
2 tb Onion; minced
1/4 ts Chervil
 salt and pepper to taste
1/2 ts Paprika
4 oz Mushrooms; canned
1/4 c Bourbon
10 oz Tomatoes; canned
2 Chicken breasts; whole
1/4 c Flour
1/2 ts Salt
1/4 ts Sugar
2 tb Butter
2 tb Salad oil

Date: Fri, 24 May 96 07:14:26 PDT    From: eboyd@shentel.net      Split chicken breasts in half; place in a paper bag with flour, paprika,  and salt.  Shake bag well to coat chicken thoroughly, remove from bag, and  shake off excess flour. In a heavy saucepan melt the butter. Add the salad  oil and saute the chicken until light brown on both sides. While sauteing,  add onion, parsley and chervil to pan. After browning, add bourbon and set  aflame for about 10 seconds.  Add mushrooms - including juice - to the pan.  Chop the tomato meat coarsely and add with juice to the pan. Cover with a  tight lid, and continue to simmer 12 to 15 minutes, stirring occasionally.  If necessary, remove the lid and continue to cook until the sauce is medium  thick. Skim excess fat from the sauce. Add sugar and salt and pepper to  taste.  Serve with noodles or rice in a casserole.    Posted on MealMaster Recipes List, Digest #145, 26 May 1996

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Nutrition

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Serving Size: 1 Serving (134g)
Recipe Makes: 4 Servings

Calories: 145
Calories from Fat: 74 (51%)

Amt Per Serving		% DV

	Total Fat 8.2g	11 %
	Saturated Fat 3.8g	19 %
	Monounsaturated Fat 1.8g
	Polyunsanturated Fat 2g
Cholesterol 15.3mg		5 %
Sodium 80.6mg		3 %
Potassium 41.7mg		1 %
Total Carbohydrate 8.9g		3 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 8.1g
Protein 1.2g		2 %
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: 145

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