This is an excellent, easy dish. The bourbon imparts a very slight sweetness that combines wonderfully with the garlic and onion. And the sauce goes very nicely with rice.
- Melt the butter with the olive oil in a heavy skillet. Sauté the garlic and onion until onion is transparent. Remove garlic and onion from skillet with a slotted spoon.
- Brown the chicken breast halves on both sides. Return garlic and onion to skillet, add the chicken broth and bourbon. Cover and cook over very low heat until chicken is tender and done, about 20 to 25 minutes.
- Makes 2 to 4 servings, depending upon appetites.
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Recipe editor Patricia Mitchell