Ingredients:
4 (6 ounce) boneless skinless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 tablespoon canola oil
1 tablespoon butter
1/3 cup minced shallots
1/4 cup Bourbon
3/4 cup fat-free chicken broth
2 teaspoons tomato base barbecue sauce
Directions:
Place chicken breast halves between 2 sheets of saran wrap/plastic wrap; pound each breast half to 1/2-inch thickness using a mallet or rolling pin.
Sprinkle chicken with salt and pepper.
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 and keep warm.
Add shallots to skillet; stir/saute 1 minute.
Add in bourbon; bring to a boil, scraping pan to loosen browned bits.
Cook until bourbon mixture is reduced to 2 tablespoons (approximately 5 minutes).
Add broth and barbecue sauce; cook until mixture is reduced to 1/2 cup (approximately 3 minutes).
Serve sauce over chicken.
Servings: 4
Time preparation: 10 min.
Time total: 31 min.