Serve with fresh green beans, brussel sprouts and multi-grain dinner rolls
Yield: Serves 8
Yield: Serves 8
Approximate Nutrient Content per serving:
|Calories From Fat:||99|
Nutritional data is based on the chicken recipe only.
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Instead of preparing dish in 2 batches, you will get better results if you work 2 pans simultaneously and divide ingredients between pans.
Lay chicken breasts between sheets of plastic wrap and pound to 1/4-inch thickness. Sprinkle with salt and pepper to taste. Dredge chicken in flour, patting off excess.
In 2 large skillets over medium heat, warm 2 Tablespoons butter in each pan until melted. Add chicken, 4 halves per pan, and cook until nicely browned on both sides, about 1 minute per side. Remove chicken and set aside until needed.
Reduce heat to low , divide shallots and pears between pans, sauteing for 2 minutes. Add mushrooms to each and saute for 2 minutes. Divide bourbon, Chardonnay and broth between pans, increase heat to high and let sauce boil until slightly thickened and reduced by half, about 5 minutes.
Return chicken to sauce, reduce heat to low and simmer until chicken is firm and cooked through, about 3 minutes. Season with additional salt and pepper to taste. Place each chicken breast on a plate and divide sauce betweem them. Sprinkle with walnuts and serve immediately.
Please note that some ingredients and brands may not be available in every store.