BOURBON HONEY MUSTARD SAUCE RECIPES

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BOURBON MUSTARD CHICKEN RECIPE - FOOD.COM



Bourbon Mustard Chicken Recipe - Food.com image

Make and share this Bourbon Mustard Chicken recipe from Food.com.

Total Time 0S

Prep Time 0S

Yield 4 serving(s)

Number Of Ingredients 9

4 chicken breast halves, skinned and boned
1/4 cup dark brown sugar, firmly
1/4 cup Dijon mustard
1/4 cup Bourbon
2 green onions, thinly sliced
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 tablespoon butter or 1 tablespoon margarine
1 tablespoon vegetable oil

Steps:

  • Place chicken between 2 sheets of waxed paper; pound to 1/4" thickness, using a meat mallet or rolling pin.
  • Place chicken in a shallow baking dish.
  • Combine brown sugar, mustard, bourbon, green onions, salt, and Worcestershire sauce; stirring well.
  • Brush mustard mixture evenly over both sides of chicken breast halves.
  • Cover and marinate in frig 1 hour.
  • Remove chicken from marinade, reserving marinade.
  • Combine butter and oil in lg. skillet, and place over med-high heat. Saute chicken 3 to 4 mins. on each side or until done.
  • Remove chicken to a serving platter, and keep warm. Drain and discard pan drippings.
  • Add reserved marinade to a skillet; bring to a boil, stirring constantly.
  • Pour sauce over chicken.

Nutrition Facts : Calories 287.4, FatContent 13.6, SaturatedFatContent 4.2, CholesterolContent 54, SodiumContent 848.1, CarbohydrateContent 15.2, FiberContent 0.7, SugarContent 13.8, ProteinContent 16

PORK CHOPS WITH MUSTARD BOURBON SAUCE RECIPE | FOOD ...



Pork Chops with Mustard Bourbon Sauce Recipe | Food ... image

Provided by Food Network Kitchen

Categories     main-dish

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 9

4 center-cut, bone-in, rib pork chops (about 3 pounds)
2 teaspoons kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1/4 cup bourbon
1/2 cup low-sodium chicken broth
1 tablespoon grainy mustard
3 tablespoons heavy cream

Steps:

  • Preheat a large skillet over medium-high heat, for about 1 minute or until the surface of the pan is uniformly hot. Pat the chops dry, and season the chops on one side with salt and pepper. Add the oil and heat until shimmering. Add the chops seasoned side down and cook until the chops are brown, about 3 to 4 minutes. Add the butter and cook for 1 minute more. Season the top side of the chops, and turn the chops over. Continue cooking until firm and an instant-read thermometer registers 140 degrees F, about 4 to 5 minutes more. Transfer the chops to a plate, tent with foil and set aside to rest.
  • Pour off any fat remaining in the skillet. Pull the pan from the heat and carefully add the bourbon. Return the pan to the heat and tip the pan slightly to ignite the alcohol. Cook until reduced by half then add the chicken broth and bring to a simmer, scraping up any browned bits on the bottom of the pan with a wooden spoon. Simmer for 3 minutes, then whisk in the mustard and the cream. Simmer the sauce until it coats the back of a spoon, about 1 to 2 minutes more. Adjust the seasoning with salt and pepper and serve with the pork chops.
  • Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

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