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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 444.3
  • Total Fat: 15.5 g
  • Cholesterol: 102.8 mg
  • Sodium: 260.0 mg
  • Total Carbs: 32.3 g
  • Dietary Fiber: 2.5 g
  • Protein: 33.7 g

View full nutritional breakdown of Aromatic Braised Chicken in Bourbon-Cream Sauce calories by ingredient
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Aromatic Braised Chicken in Bourbon-Cream Sauce

Submitted by: WANDERLUCK

Introduction

A decadent recipe for weeknights or weekends, this meal is great as comfort food on those cool nights when you want something tasty and healthy! (Also makes great leftovers.) A decadent recipe for weeknights or weekends, this meal is great as comfort food on those cool nights when you want something tasty and healthy! (Also makes great leftovers.)
Number of Servings: 4

Ingredients

    2 chicken breasts, boneless and skinless, filleted to desired size
    2 yellow onions, small, sliced
    6 medium cloves garlic, sliced
    1/4 cup bourbon (any variety that isn't too sweet - do not sub whiskey!)
    2 cups chicken stock
    1 cup water (optional)
    4-6 tbsp double or single cream (heavy or half-and-half)
    Salt and pepper

    2 cups brown rice
    4 cups water

Directions

Rinse rice well under running water until water runs clear. Combine rice and four cups water and bring to a boil, then reduce heat, cover and let simmer for approximately 45 minutes or until rice is fluffy.

Pat chicken dry, then salt and pepper to taste. Heat oil in a pan over medium to medium-high heat, sear chicken on all sides until brown and remove to plate. Scrape up browned bits from the pan, reduce to medium (if necessary) and add onion, then garlic. When aromatics have softened, add bourbon CAREFULLY. Let cook over medium heat for a minute, then add chicken stock. Reintroduce chicken to pan. Add water if necessary to bring liquid level to submerge meat roughly halfway. Reduce heat and cover to simmer over medium heat for 30-45 minutes, or until chicken reaches an internal temperature of 165F and is fork tender.

Remove chicken to serving dish or plates. Cook pan sauce uncovered over medium-high heat for 2-4 minutes to reduce, adding cream to desired color and taste and for thickening. Plate as desired, the preferred method to bed the chicken on a cup of rice and covering with sauce. Eat happily.

Makes 4 servings of approximately three pieces of chicken over 1 cup rice.

Number of Servings: 4

Recipe submitted by SparkPeople user WANDERLUCK.






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