Stove Top Bourbon Chicken

Recipe: Stove Top Bourbon Chicken

SummarySpecial cuisine delicacies the guests. This menu is usually served with white rice and other supplementary materials. —- Come on let’s not be lazy to go kedapur, tuk kembangin creativity, skill and science was not increased, recipe ingredient search confusion to the practice? It goes without doubt dab confused, the menu that this one could be your choice. Good luck!

Ingredients

  • 1/4 cup kentucky Bourbon
  • 1/2 teaspoon cornstarch
  • 1/4 cup brown sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 boneless skinless chicken breast
  • 1 tablespoon olive oil

Instructions

Stove-Top-Bourbon-Chicken

  1. In a small bowl, add the bourbon to the cornstarch and stir until the cornstarch has dissolved.
  2. Add the rest of the ingredients except the chicken and oil, and stir again until the sugar has dissolved. Then set the sauce aside.
  3. Coat both sides of the thawed chicken breast with the olive oil and fry for 4 minutes on each side, or until the internal temperature reaches 165°F Remove the chicken and cut into bite size pieces.
  4. Put the chicken back into the pan, along with the sauce and simmer over low heat until the sauce starts to bubble.
  5. Serve with rice or noodles.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 1

Video Of Stove Top Bourbon Chicken

In this video, Betty demonstrates how to make one of the dishes she and her husband, Rick, were served at the Rivue Restaurant in the Galt House Hotel during their Titanic Adventure. This is a lovely Butternut Squash Soup, served with Sippets. The squash is boiled in chicken broth until tender, and then blended and seasoned. It is served with sippets, which are sticks of toasted rye bread soaked in Irish whiskey (optional). Ingredients: 1 butternut squash 1 onion, chopped 2 tablespoons butter or margarine 6 cups chicken broth salt, to taste, ground pepper, to taste ground nutmeg, to taste 2 or 3 slices of dark rye bread extra virgin olive oil, for brushing rye bread Irish whiskey (optional–I used Maker’s Mark bourbon whiskey.) whipped cream for garnish (I used Redi-Wip, which is sweetened whipped cream.) Peel and cut a butternut squash into 1-inch cubes and set aside. In a large deep saucepan, melt 2 tablespoons butter. Add 1 chopped onion and cook until clear, about 5 to 8 minutes. Add squash cubes and 6 cups chicken broth. Bring to a simmer, and cook until squash is tender. You can test for tenderness with a fork. Remove squash cubes with a slotted spoon, and place them in a blender and puree. Return the pureed squash to the saucepan of broth and onions. Stir in salt, ground pepper, and ground nutmeg, to taste. Place back on the stove for and heat, almost to boiling. To serve, have sippets prepared ahead of time: Take 2 or 3 slices of dark rye bread and cut them 

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