Sauteed Chicken Breasts with Mushroom Bourbon Sauce



1 teaspoon butter
½ oz minced shallots
6 ozs mushrooms
2 ozs Bullit Bourbon
3 ozs dry white wine
4 ozs veal stock
6 ozs heavy cream
½ teaspoon Dijon mustard
½ cup seasoned flour
8 ozs chicken breasts
1 sprig fresh parsley


1. Heat sauté pan with oil. Dust chicken in seasoned flour, cook on both sides until cooked thoroughly. Remove

2. Add butter

3. Add shallots, cook until tender

4. Add mushrooms, continue cooking

5. Add bourbon, flame

6. Add white wine, reduce by half

7. Add beef stock, reduce

8. Add cream and cook until thick

9. Finish with mustard

10. Place chicken breasts back in pan and cook for several minutes.

11. Place chicken on plate, top with remaining sauce

12. Garnish with fresh parsley.
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