Glazed Chicken Breast
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I did some Chicken Breast last weekend.
My original idea was to marinade 4 boneless skinless chicken breast with some DH´s Onion & Garlic All Natural and pan fried them on top of my stove. But after I got them fried to a golden brown and out of the pan I decided to deglaze the pan with some bourbon that I´d had for a long time more to clean the pan than any thing else.
But after I deglazed the pan the idea of a bourbon/peach or strawberry sauce to pour over the chicken sounded great, so I opened a jar of strawberry preserves and threw that on top of what was left of the bourbon. I added some chicken stock so it wouldn´t burn and all of a sudden the combo of the bourbon, chicken stock, and strawberry preserves started to look like a pretty good sauce. I let it reduce by half and poured it over the chicken. I thought it was delicious! Very easy and quick and I think it would work with any kind of meat: Pork chops, Veal, and of course Chicken. Use your imagination! Look at the recipe and try it out!
DH’s Glazed CHICKEN
4 skinless ½ chicken Breast
1 teaspoon of Daddy Hinkle’s dry seasoning
4 tablespoons preserves (strawberry, peach, apricot, blackberry, etc.)
4 tablespoons chicken stock
2 tablespoons olive oil
3 tablespoons of Bourbon
Season the chicken breast according to directions on the package and let rest 20-30 minutes at room temp
Cook in a pan on top of stove over med-high temp until chicken is done and juice runs clear (165 degrees)
Remove chicken from pan and add bourbon, careful because it will flame . Let cook a minute scraping pan with wooden spoon. Throw in the chicken stock and preserves. (You can add fresh fruit slices if you have it available. Reduce bourbon, chicken stock, and preserves and fresh fruit until it is thick. Pour on top of chicken and serve.