Chicken With Barbecue-Bourbon Sauce

• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon canola oil
• 1 tablespoon butter
• 1/3 cup minced shallots
• 1/4 cup bourbon
• 3/4 cup fat-free, less-sodium chicken broth
• 2 teaspoons tomato-based barbecue sauce

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.
2. Heat oil and butter in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.
3. Add shallots to pan; cook 1 minute, stirring constantly. Add bourbon to pan; bring to a boil, scraping pan to loosen browned pits. Cook until bourbon mixture is reduced to 2 tablespoons (about 5 minutes). Add broth and barbecue sauce; cook until broth mixture is reduced to 1/2 cup (about 3 minutes). Serve sauce over chicken.

skinless, salt, freshly ground black pepper, canola oil, butter, shallots, bourbon, chicken broth, tomatobased barbecue sauce

Taken from www.myrecipes.com/recipe/chicken-with-barbecue-bourbon-sauce (may not work)