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Chicken with Barbecue-Bourbon Sauce
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Cooking Light Kitchen Secrets
| 4 (6 oz.) | skinless, boneless chicken breast halves |
| 1/4 tsp. | salt |
| 1/4 tsp. | freshly ground black pepper |
| 1 Tb. | canola oil |
| 1 Tb. | butter |
| 1/3 c. | minced shallots |
| 1/4 c. | bourbon |
| 3/4 c. | fat-free chicken broth |
| 2 tsp. | tomato-based barbecue sauce |
1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with salt and pepper.
2. Heat oil and butter in a large nonstick skillet over medium heat. Add chicken to pan; cook 6 minutes on each side or until done. Remove chicken from the pan; keep warm.
3. Add minced shallots to pan; cook for 1 minute, stirring constantly. Add 1/4 c. bourbon to pan; bring to a boil, scraping the pan to loosen browned bits. Cook until bourbon mixture is reduced to 2 Tb. (about 5 minutes). Add chicken broth and 2 tsp. barbecue sauce; cook until the broth mixture is reduced to 1/2 c. (about 3 minutes.) Serve sauce over chicken.
Serving size (1 chicken breast half + 2 Tb. sauce)=294 calories
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