Saturday, August 21, 2010

Bourbon Chicken

Another that sounded right up my alley. This one comes it at a low 310 calories and it is full of flavor - which is what I was looking for Miss Clare's dinner! This specific recipe doesn't use bourbon because I didn't want the unneeded calories, so I added a little more tamari and apple cider to make up for the lack of the whiskey.

Grocery List:
Desired number of chicken breasts (I used 3, cut in half for 6 total)
1-2 tablespoons of olive oil
3 garlic cloves, minced
1 teaspoon of ginger
1 teaspoon of crushed red pepper flakes
1/4 cup of apple juice
1/3 cup of light brown sugar
2 tablespoons of ketchup
2 tablespoons of apple cider vinegar
1/3 cup soy sauce or Tamari

Additional Needs:
Mixing bowl
Oven safe dish

Start by pre-heating your oven to 425 degrees.

Combine all elements, aside from the olive oil and chicken, into a mixing bowl.

Pour over chicken and let marinate for at least 20 minutes, setting the rest to the side to use later.

After a good bath in the bourbon marinade, add the olive oil to the skillet and heat. Next, add the chicken and sear each side to lock in the moisture and the flavor.

I felt the sauce was a little thin, so after searing the chicken, I poured the sauce in the skillet, brought it to a boil to help thicken.

Once seared, set chicken in the oven safe dish and use the rest of the marinade to cover the chicken.

Pop in the oven for 15 minutes, then you are ready to serve! For Miss Clare's visit, we made her my favorite mashed potatoes and some steamed broccoli.

There was additional chicken left over, so Mr. Max and I had it for leftovers tonight with a Parmesan Risotto (from a box) and sauteed green beans.

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