RCI-MT.004.0840.001
Wilson Estate Bourbon Chicken
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wilson Estate in Heath, Texas in 1988.
Prep45 min
Cook75 min
Total120 min
Servings4
Difficultyintermediate
Ingredients
- 4 small
- 2 tablespoon
- 1 tablespoon
- clove garlic minced1 large
- 1 small
- 2 tablespoons
- 2 tablespoons
- ½ teaspoon
- 1 teaspoon
Method
1
Pat the chicken breast halves dry with paper towels and season both sides evenly with salt and freshly ground black pepper.
2
Heat olive oil and butter together in a large skillet over medium-high heat until the butter is foaming and the oil shimmers.
2 minutes
3
Place the seasoned chicken breasts in the hot skillet and cook undisturbed for 6-7 minutes until the bottoms are golden brown.
7 minutes
4
Flip the chicken breasts and cook for another 5-6 minutes until the second side is golden and cooked through.
6 minutes
5
Transfer the cooked chicken to a warm plate and tent loosely with foil to keep warm.
6
Reduce the heat to medium and add the minced garlic and finely chopped onion to the same skillet, stirring frequently for 2-3 minutes until softened and fragrant.
3 minutes
7
Pour in the bourbon and use a wooden spoon to scrape up any browned bits from the bottom of the skillet, allowing the bourbon to reduce by half.
2 minutes
8
Add the chicken broth and stir to combine, simmering for 1-2 minutes until the sauce is slightly thickened and glossy.
2 minutes
9
Return the chicken breasts to the skillet and spoon the bourbon sauce over them, cooking for 1 minute to warm through and coat evenly.
10
Transfer the chicken to serving plates and spoon the warm bourbon sauce with garlic and onions over the top.