8 boneless, skinless chicken breasts (about 3 pounds)
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 tablespoons flour
4 tablespoons butter
4 tablespoons minced shallots, minced
2 medium pears, finely chopped
4 cups oyster mushrooms, chopped
1/4 cup bourbon or whiskey
2 cups dry white wine, like Chardonnay
2 cups no-salt chicken broth
6 tablespoons toasted walnuts, chopped


1. Lay chicken breasts between sheets of plastic wrap and pound to 1/4-inch thickness. Sprinkle with 1/4 teaspoon salt and pepper. Coat chicken in flour, patting off excess. In 2 large skillets, melt 2 tablespoons butter over medium heat. Add chicken, 4 halves per pan, and cook until nicely browned on both sides, about 1 minute per side. Remove chicken and set aside.
2. Reduce heat to low, divide shallots and pear between pans, saut»ing for 2 minutes. A half of mushrooms to each and saut» for 2 minutes. Divide bourbon, wine and chicken broth between pans, increase heat to high and let sauce boil until slightly thickened and reduced by half, about 5 minutes.
3. Return chicken to sauce, reduce heat to low and simmer until chicken is firm and cooked through, about 3 minutes. Season with remaining salt and pepper to taste. Place each chicken breast on a plate and divide sauce among them. Sprinkle with walnuts and serve immediately.
Instead of preparing this dish in 2 batches, you will get better results if you use 2 pans simultaneously, dividing the ingredients between pans.
Chicken Bourbon
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