Chicken Bourbon

• 4 boneless skinless chicken breast halves
• 2 tablespoons flour
• 2 tablespoons unsalted butter or 2 tablespoons unsalted margarine
• 2 -3 tablespoons shallots or 2 -3 tablespoons green onions, sliced
• 1 small pear, finely chopped (2-3 teaspoons)
• 2 cups oyster mushrooms, chopped
• 2 tablespoons Bourbon or 2 tablespoons whiskey
• 1 cup dry white wine, like Chardonnay
• 1 cup low sodium chicken broth
• 14 teaspoon salt, divided
• fresh ground black pepper
• 3 -4 tablespoons toasted and chopped walnuts

1. Instead of preparing the dish in 2 batches, you will get better results if you work 2 pans simultaneaously; divide ingredients between pans.
2. Lay chicken breasts between sheets of plastic wrap and pound to 1/4" thickness.
3. Sprinkle with 1/4 teaspoon salt and black pepper.
4. Dredge chicken in flour, patting off excess.
5. In 2 large skillets over medium heat,warm 2 tablespoons butter or margarine in each pan until melted.
6. Add chicken, 4 halves per pan, and cook until nicely browned on both sides, about 1 minute on each side.
7. Remove chicken and set aside till needed.
8. Reduce heat to low, divide shallots or green onions and pear between pans, sauteeing for 2 minutes.
9. Then add mushrooms to each and saute for 2 minutes.
10. Divide bourbon, Chardonnay and chicken broth between pans, increse heat to high and let sauce boil until slightly thickened and reduced by half, about 5 minutes.
11. Return chicken to sauce, reduce heat to low and simmer until chicken is firm and cooked through, about 3 minutes.
12. Season with remaining salt and pepper to taste.
13. Place each chicken breast on a plate and divide the sauce among them.
14. Sprinkle with walnuts and serve with white fluffy rice, roasted asparagus, and a nice Chablis or Sauvignon Blanc.

chicken, flour, unsalted butter, shallots, pear, oyster mushrooms, bourbon, white wine, chicken broth, salt, fresh ground black pepper

Taken from www.food.com/recipe/chicken-bourbon-188831 (may not work)