Ingredients
2 8 ounce boneless chicken
1 breasts, cut in half
1 salt and freshly ground
1 black pepper
3 tablespoons unsalted butter
2 teaspoons dark brown sugar
Directions
2 ounces Southern Comfort Whiskey
1 Tablespoon Orange Juice (concentrate
: Is best)
4 ounces Chicken Stock
3 Thin Orange Slices
Pound chicken halves until almost doubled in size, season with salt
and pepper. Heat butter in saute pan until hot. Add chicken breast
halves and saute until golden brown. Add Dark Brown Sugar, Southern
Comfort Whiskey, and orange juice, saute until all alcohol is removed
from the and a thin glaze forms. Add Chicken Stock and reduce 1/2 by
volume. Arrange orange slices on top of chicken making sure the
slices pick up some of the sauce. Transfer pieces to a hot platter
and pour the sauce over the top. Serve immediately.
Time: 15 minutes
Posted from the Echo's Library 05/30/94 by Frank Skelly
Servings: 2 servings
Chicken~ Bourbon Glazed Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Sauce
The History of Recipes
We can follow the history of `recipes` far back into ancient history, in fact as far back into history as the early Egyptians, and maybe further still. Interesting though that maybe, in the main part, these ancient cookbooks were just very basic pictorial recipes for preparing food.
Progressing into The time of the roman empire 25BC a roman called Apicius created a collection of documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the ancient chefs made use of a wide range of spices and herbs, including some familiar names for example bay, fennel and parsley. For the centuries that followed, the rich and powerful families of the West strove to serve the most exotic banquets, and as a result the best cooks and their recipes became highly prized. Even so, it wasn`t until the 1800s that haute cuisine and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, testing, and writing down recipes of the day. The introduction of the TV gave us TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Chicken~ Bourbon Glazed recipe.
