2 tablespoons olive oil
1 pound skinless, boneless chicken breast, cut to 2 inches
1 cup low sodium chicken broth
½ cup sweet vermouth
¼ teaspoon Angostura bitters
½ teaspoon orange extract or Curacao
½ cup bourbon whiskey
1 teaspoon all-purpose flour
METHOD
In a medium sauce pan over medium
heat, add the olive oil and, when warm, add the chicken. Stir the chicken
pieces until they are browned on all sides and add the broth, vermouth, bitters
and orange extract. Reduce the heat to a simmer, cover and cook for 10 minutes to
thoroughly cook the chicken.
Remove the cover and pour in the
bourbon whiskey, stirring. If working over an open flame, be very careful as
the pan could flame, also. Cook for 2 minutes, remove the chicken and whisk in
slowly the teaspoon of flour. Cook the sauce, stirring, for 3 to 4 minutes
until it thickens. Add the chicken back to the pan, stir to coat and serve
immediately. If you have them, serve with Maraschino cherries.
From a recipe in CookingLight.com
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