Shelly's Recipe

CAJUN CHICKEN IN BOURBON

Category: Chicken

1/4 cup butter
8 boneless, skinless chicken breast halves
2 tbsp brandy
16 oz mushrooms, sliced
1 bunch green onions, white parts only, sliced
1 chicken bouillon cube dissolved in 1/4 cup water
2 tbsp flour
1 tsp tomato paste
1 cup chicken stock
3/4 cup bourbon
Cajun seasoning (to taste)

Heat the butter over medium-high heat in a heavy skillet; brown the chicken on both sides.

Pour the brandy over the chicken and ignite. When flames die down, remove the chicken from the pan. (You can skip this step, if it sounds too scary.)

Add the mushrooms and onion and brown in the butter in the skillet. Stir in the dissolved bouillon cube, scraping up any browned bits from the bottom of the skillet. Remove from heat.

Stir in the flour, tomato paste, chicken stock and bourbon. Return to heat and bring to a boil, stirring constantly. Add Cajun seasoning to taste; 2 tsp produces a hot but not fiery sauce. Return breasts to skillet, spoon sauce over top, cover and reduce heat to a simmer. Cook 30 minutes, or until tender and cooked through. Serves 8