Ingredients:
4 boneless skinless chicken breasts
4 tablespoons chopped shallots or 4 tablespoons scallions
1/2 cup Jack Daniels Whiskey
2 cups chicken broth
2 cups heavy cream
4 teaspoons tarragon
1/2 lemons, juice of
Directions:
Saute chicken breasts in butter (approx 7 minutes per side); wrap in foil and keep warm in 350* oven.
Saute shallots.
Add Jack Daniels and light with a match, flame will be high, let flame die down.
Add broth and tarragon.
Fast boil, uncovered, until sauce reduces to thick syrupy glaze (this takes longer than you think, approx 25 mins).
Add lemon juice and cream; simmer until thickened (approx 15 mins).
Put chicken breasts into sauce to coat.
Serve with pasta or rice to utilize the yummy sauce.
(I serve it with Penne Pasta and just toss the pasta in with the chicken and the sauce).
Servings: 4
Time preparation: 10 min.
Time total: 60 min.