- 1/4 cup Dijon Mustard
- 1/4 cup bourbon
- 1/4 cup dark brown sugar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Redmond's® Real Salt
- 3 boneless, skinless chicken breasts
- 1 tablespoon butter
- 1 tablespoon olive oil
Directions:
In a large, shallow bowl, mix together the mustard, bourbon, dark brown sugar, Worcestershire sauce, and sea salt.
Halve the chicken breasts to create two fillets per breast. Place in the marinade and refrigerate for at least two hours.
In a large sauteuse pan, melt the butter and olive oil on medium heat. Then lift the chicken fillets out of the marinade and cook them approximately 4 minutes per side. Set the chicken on a plate to rest.
Pour off the remaining fat in the pan and then scrape all the marinade from the bowl into the pan. Bring to a rapid boil before pulling the pan off the heat.
Myrtle's Note: The original recipe called for minced green onions. Of course I left those off! The recipe also gave the option of either two or three chicken breasts. Being a sauce-a-holic, I opted for just two (four chicken servings). However, I can safely say that even with three breasts (six chicken servings), you will still have plenty of sauce per serving.
Yield: 6 servings
Source: http://southernfood.about.com/od/chickenbreastrecipes/r/blbb383.htm
