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Ingredients
- 4 x Chicken breast halves -- skinned and boned
- 1/4 c. Dark brown sugar -- firmly
- 1/4 c. Dijon mustard
- 1/4 c. Bourbon
- 2 x Green onions -- thinly sliced
- 1 tsp Salt
- 1 tsp Worcestershire sauce
- 1 Tbsp. Butter -- or possibly margarine
- 1 Tbsp. Vegetable oil
Directions
- Place chicken between 2 sheets of waxed paper; lb. to 1/4" thickness, Place chicken in a shallow baking dish. Combine brown sugar, mustard, bourbon, green onions, salt, and Worcestershire sauce; stirring well. Brush mustard mix proportionately over both sides of chicken breast halves. Cover and marinate in refrigerator 1 hour.
- Remove chicken from marinade, reserving marinade. Combine butter and oil in lg. skillet, and place over med-high heat.
- Saute/fry chicken 3 to 4 mins. on each side or possibly till done. Remove chicken to a serving platter, and keep hot. Drain and throw away pan drippings. Add in reserved marinade to a skillet; bring to a boil, stirring constantly. Pour sauce over chicken.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 798g | |
| Calories 1584 | |
| Calories from Fat 707 | 45% |
| Total Fat 79.17g | 99% |
| Saturated Fat 23.28g | 93% |
| Trans Fat 1.03g | |
| Cholesterol 387mg | 129% |
| Sodium 3541mg | 148% |
| Potassium 1514mg | 43% |
| Total Carbs 60.56g | 16% |
| Dietary Fiber 2.8g | 9% |
| Sugars 55.15g | 37% |
| Protein 119.53g | 191% |
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