CHICKEN IN JACK DANIELS CREAM SAUCE
These boneless chicken breasts cooked in a creamy Jack Daniels sauce can be on the table in just 30 minutes. It's a simple, but flavorful and comforting meal.
Provided by Christin Mahrlig
Categories Main Course
Time 35m
Number Of Ingredients 12
Steps:
- Season both sides of chicken with salt and pepper.
- Heat butter and oil in a large pan. Add chicken and brown on both sides.
- Add the Jack Daniels and carefully ignite. Shake the pan until the flames go out.
- Add shallots and cook for 1 minute.
- Add thyme, parsley, and 1/4 cup water. Cover pan and cook over low heat for 25 minutes. Transfer chicken to a plate and add the cream to the pan.
- Mix the cornstarch and 1 tablespoon water together in a small bowl. Add to sauce. Simmer sauce until thickened. Season to taste with salt and pepper.
- Return chicken to pan and remove from heat.
Nutrition Facts : Calories 502 kcal, ServingSize 1 serving
T.G.I. FRIDAY'S® JACK DANIELS® SAUCE
The Jack Daniels® grill glaze is one of the most scrumptious sauces you will ever taste on just about any meat. Introduced in April of 1997, this glaze has become one of Friday's best-selling items. This versatile sweet-and-slightly-spicy sauce can be ordered on salmon, baby back ribs, steak, chicken, pork chops...even on chicken wings.
Provided by Michael DeLong
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Cut about 1/2-inch from the top of the garlic head. Trim the roots so the garlic sits flat. Remove some of the outer layers of papery skin from the garlic, leaving enough so that the cloves stay together. Put garlic into a small casserole dish or baking dish, drizzle olive oil over it, and cover with a lid or aluminum foil.
- Roast garlic in preheated oven until the cloves are soft, about 1 hour.
- Stir brown sugar, pineapple juice, water, teriyaki sauce, and soy sauce together in a saucepan and bring to a boil; reduce heat to low and keep at simmer.
- Squeeze sides of the garlic until the pasty roasted garlic emerges. Measure 2 teaspoons roasted garlic into the saucepan and incorporate into the sauce with a whisk. Reserve remaining roasted garlic for another use.
- Stir lemon juice, white onion, bourbon whiskey, pineapple, and cayenne pepper into the sauce; bring to a simmer and cook until the volume of the liquid reduces by half and is thick and syrup-like, 40 to 50 minutes.
Nutrition Facts : Calories 151.7 calories, Carbohydrate 32.8 g, Fat 1.8 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 467.2 mg, Sugar 28.5 g
JACK DANIELS CHICKEN
Yummy Yummy Yummy - What more can I say. This is delicious, you wont regret going to the trouble of making it. The sauce is thick and creamy, the taste is hard to describe, it is unique and very good. You can just barely taste the Jack Daniels but it would not be the same without it.
Provided by Pvt Amys Mom
Categories Very Low Carbs
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Saute chicken breasts in butter (approx 7 minutes per side); wrap in foil and keep warm in 350* oven.
- Saute shallots.
- Add Jack Daniels and light with a match, flame will be high, let flame die down.
- Add broth and tarragon.
- Fast boil, uncovered, until sauce reduces to thick syrupy glaze (this takes longer than you think, approx 25 mins).
- Add lemon juice and cream; simmer until thickened (approx 15 mins).
- Put chicken breasts into sauce to coat.
- Serve with pasta or rice to utilize the yummy sauce.
- (I serve it with Penne Pasta and just toss the pasta in with the chicken and the sauce).
JACK DANIEL'S WHISKEY FRIED CHICKEN
This crispy fried chicken is slathered in a thick, sweet, homemade sauce with a good splash of whiskey. Jack Daniel's Whiskey Fried Chicken uses skinless, boneless chicken thighs which have more flavour and hold up well to the hot oil. With my double fry method, your chicken will stay crispy even after soaking up that delicious sauce too!
Provided by Lord Byron's Kitchen
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Measure all of the sauce ingredients into a bowl and whisk them together and set aside.
- Measure the slurry ingredients into a bowl and whisk them together. Set aside.
- Pour the oil into a heavy bottomed pot such as a Dutch Oven. You will want about four inches of oil in your pot. Turn on the heat and bring the oil to 300-315 degrees. If in doubt, use a kitchen thermometer!
- Set a baking sheet with a wire cooling rack on it next to the pot. You will place the fried chicken on the wire rack in a single layer. This will allow air to flow around the fried chicken, allow the excess grease to drip off, and keep the batter crispy and crunchy.
- Using tongs, lower the chicken into into the oil one piece at a time. Don't overcrowd the pot. I tend to fry them off about a dozen pieces at a time. The chicken fries really quickly; it only needs about 5-6 minutes.
- Once all of the chicken is fried, increase the heat of the oil to 350 degrees. Carefully place all of the chicken back into the oil. This is what I refer to as the second fry and it will add further crisp to your chicken and it only needs another 3-4 minutes. Remove from the oil and drain well.
- Next, transfer the bowl of sauce to a skillet and over medium-high heat, continuously whisk the sauce until it starts to boil.
- Reduce the heat to medium and mix the slurry by combining the cornstarch with the water. Pour this into the sauce while whisking. The sauce will immediately thicken. Continue to stir until all of the sauce is the same consistency.
- Finally, add the fried chicken and toss it with the sauce until each piece is generously and completely covered.
- Serve immediately.
Nutrition Facts : Calories 665 kcal, Carbohydrate 52 g, Protein 67 g, Fat 14 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 323 mg, Sodium 788 mg, Fiber 1 g, Sugar 27 g, UnsaturatedFat 8 g, ServingSize 1 serving
CAJUN BOURBON CHICKEN
Make and share this Cajun Bourbon Chicken recipe from Food.com.
Provided by gailanng
Categories Chicken
Time 6h25m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients (except chicken) for marinade (may be processed in a blender). Set aside 1/2 cup of this marinade in a clean jar (do not use the 1/2 cup set aside to marinate chicken - this portion will be used for basting the chicken during the grilling). Keep refrigerated.
- Put marinade into a Ziploc bag with chicken pieces and distribute evenly. Marinate chicken for 6-12 hours in refrigerator, turning occasionally.
- Remove chicken from marinade and drain. Allow to sit at room temperature while grill heats up. Grill over medium high heat (grill open) for 5 minutes, then close grill and reduce heat; continue cooking over low heat, for 15-20 minutes, or until chicken is done (juices will run clear when pierced with a fork). Baste with 1/2 cup fresh marinade every few minutes, turning chicken to cook both sides evenly.
- Season with salt and pepper, to taste.
Nutrition Facts : Calories 547.1, Fat 20.9, SaturatedFat 5.8, Cholesterol 138.1, Sodium 2821.9, Carbohydrate 26.1, Fiber 1, Sugar 20.6, Protein 35.9
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