Have you seen our food photos from Grandma's Cookbook that we have been adding to our Flickr photostream? September is
National Bourbon Heritage Month, and we can't let it go by without saluting America's corn whiskey. Bourbon's distinctive flavor lends itself well to cooking, and we're all for it. This is an excellent, easy dish. The bourbon imparts a very slight sweetness that combines wonderfully with the garlic and onion. And the sauce goes very nicely with rice. 4 small skinless, boneless chicken breast halves2 tablespoons olive oil1 tablespoon butter1 large clove garlic, minced or put through a garlic press1 small onion, finely chopped2 tablespoons chicken broth2 tablespoons bourbon whiskeysalt and pepper, to tasteMelt the butter with the olive oil in a heavy skillet. Sauté the garlic and onion until onion is transparent. Remove garlic and onion from skillet with a slotted spoon.
Brown the chicken breast halves on both sides. Return garlic and onion to skillet, add the chicken broth and bourbon. Cover and cook over very low heat until chicken is tender and done, about 20 to 25 minutes.
Makes 2 to 4 servings, depending upon appetites.
A great side dish, keep this in mind for the holidays: Bourbon-laced Sweet Potatoes.
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