Bourbon Chicken

• 1/2 cups Italian Breadcrumbs
• 4 Tablespoons Clarified Butter, Divided
• 5 Chicken Tenderloins
• 3 Tablespoons Dijon Mustard
• 3 Tablespoons Dark Brown Sugar
• 4- 1/2 teaspoons Low Sodium Soy Sauce
• 3/4 teaspoons Worcestershire Sauce
• 2 Tablespoons Bourbon Whiskey
• 4 Tablespoons Chilled Unsalted Butter, Cut Into 1-tablespoon Pieces

1. 1.
2. In a small casserole dish, mix together breadcrumbs and 2 tablespoons of clarified butter.
3. 2.
4. Cover each chicken tenderloin, both sides, with the breadcrumb mixture.
5. 3.
6. In a large skillet, heat up your remaining 2 tablespoons of clarified butter on medium-high heat.
7. 4.
8. Add in your chicken and cook both sides until brown and chicken is cooked all the way through, about 5-7 minutes.
9. Flip often as you dont want the breadcrumbs to get black.
10. 5.
11. To make your sauce, combine the Dijon mustard, brown sugar, soy sauce, Worcestershire sauce, and bourbon.
12. Mix until smooth in a small saucepot over medium heat, then remove from heat when it starts to simmer.
13. 6.
14. Whisk the butter into the hot sauce, 1 tablespoon at a time.
15. 7.
16. Plate your chicken and sides (I just steamed broccoli) and drizzle sauce all over.
17. Serve extra sauce on the side for dipping.

italian breadcrumbs, butter, chicken, dijon mustard, brown sugar, worcestershire sauce, bourbon whiskey, butter

Taken from tastykitchen.com/recipes/main-courses/bourbon-chicken-5/ (may not work)