Krista Cogan & Hilda Hugelmann (hildakrista) wrote,
Krista Cogan & Hilda Hugelmann

Bourbon-Cream Chicken



  • 1 Chicken Breast (10-11oz), sliced into strips, or chicken tenders
  • 1/4 cup butter, divided
  • 1 Small onion, diced (about 1/4 cup)
  • 1 small stalk celery, thinly sliced (about 1 Tbsp.)
  • Salt, Pepper, Garlic Powder to taste
  • 1/2 - 3/4 cup heavy cream
  • Half shot good bourbon whiskey (3/4 oz - 1oz)




  1. Melt half the butter in a large skillet and cook the onions and celery until semi-soft (about 3 mins) over med-high heat, being careful not the burn the butter.
  1. Season the chicken with salt, pepper, and garlic powder, then cook until golden brown on both sides (about 8 mins)
  1. Add the rest of the butter and cook for 3 more mins on medium heat, being careful not to burn the butter.
  2. Add the cream, stirring to get the brown bits from the bottom of the pan.
  3. Add the bourbon
  4. Simmer lightly, stirring, until the sauce has thickened to your liking (about 5 mins)

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