Bourbon Mustard Chicken Recipes

EASY PAN-ROASTED CHICKEN BREASTS WITH BOURBON-MUSTARD PAN SAUCE RECIPE

Steps:

• Adjust oven rack to center position and preheat oven to 450°F. Pat chicken breasts dry and season generously with salt and pepper. Heat oil in an oven-safe medium stainless steel skillet over high heat until just starting to smoke. Carefully lay chicken breasts into hot skillet skin side down. Cook without moving until skin is deep golden brown and very crisp, about 6 minutes. Carefully flip chicken breasts and transfer skillet to the oven.
• While chicken roasts, add stock to a liquid measuring cup and sprinkle gelatin over the top. Set aside.
• Cook chicken until an instant-read thermometer inserted into the thickest part of the chicken breasts registers 150°F, about 7 to 12 minutes. Remove skillet from oven and transfer chicken to a cutting board. Set aside to rest while you make the pan sauce.
• Pour off all but 1 tablespoon of fat from the skillet and place over high heat. Add shallots and cook, stirring, until softened and fragrant, about 30 seconds. Add bourbon and cook,scraping up any browned bits from the bottom of the pan with a wooden spoon, until reduced by half, about 1 minute. Add the mustard and the stock/gelatin mixture and cook on high heat until sauce is reduced by about two-thirds, 5 to 8 minutes. Stir in butter, soy sauce, and lemon juice and cook at a hard boil until emulsified, about 30 seconds. Remove from heat and set aside.
• Slice chicken breasts into three pieces on a sharp bias and transfer to individual serving plates. Stir parsley into the pan sauce. Taste sauce and season with salt and pepper. Spoon sauce over the chicken and serve immediately.

DIJON BROWN SUGAR BOURBON CHICKEN

Steps:

• 1. MIX Marinade Mix, oil, water and mustard in small bowl. Reserve 2 tbsp. marinade. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
• 2. REFRIGERATE 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
• 3. GRILL over medium heat with lid closed 30 to 40 minutes or until cooked through, turning occasionally and brushing with reserved marinade.
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MUSTARD CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place mustard in a shallow dish or bowl; place onions in a second shallow dish or bowl. Dredge chicken in mustard to coat both sides, then dredge in onions. Place coated chicken in a lightly greased 9x13 inch baking dish.
• Bake at 375 degrees F (190 degrees C) for 50 to 60 minutes or until chicken is cooked through and juices run clear.

BOURBON CHICKEN

Steps:

• Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight.
• Preheat oven to 325 degrees F (165 degrees C).
• Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.

BOURBON MUSTARD CHICKEN

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.

BOURBON MUSTARD CHICKEN RECIPE - (3.7/5)

Steps:

• Preheat oven to 350 degrees. Pound chicken breasts, then place in shallow bowl. Combine sugar, mustard, Bourbon, Worcestershire sauce. Brush on chicken. Marinate one hour. Remove chicken, reserving marinade. Season chicken with sea salt then brown lightly on both sides in olive oil & 1 tbsp. butter. Transfer to oven and bake 10 minutes. Add reserved marinade and water or stock to pan. Bring to a boil, then simmer 5 minutes, adding sliced green onions to marinade in the last minute of simmer. Swirl 1 tbsp. butter into sauce then pour over chicken.