Ingredients:
4 chicken breast halves, skinned and boned
1/4 cup dark brown sugar, firmly
1/4 cup Dijon mustard
1/4 cup Bourbon
2 green onions, thinly sliced
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 tablespoon butter or 1 tablespoon margarine
1 tablespoon vegetable oil
Directions:
Place chicken between 2 sheets of waxed paper; pound to 1/4″ thickness, using a meat mallet or rolling pin.
Place chicken in a shallow baking dish.
Combine brown sugar, mustard, bourbon, green onions, salt, and Worcestershire sauce; stirring well.
Brush mustard mixture evenly over both sides of chicken breast halves.
Cover and marinate in frig 1 hour.
Remove chicken from marinade, reserving marinade.
Combine butter and oil in lg. skillet, and place over med-high heat. Saute chicken 3 to 4 mins. on each side or until done.
Remove chicken to a serving platter, and keep warm. Drain and discard pan drippings.
Add reserved marinade to a skillet; bring to a boil, stirring constantly.
Pour sauce over chicken.
Servings: 4
Time preparation: 0 min.
Time total: 0 min.