Bourbon Chicken
Yields 24 Breasts
Serving Size 1 Breast with 2 Tbs. Sauce
5 oz Cornmeal or Fine Dry Bread Crumbs
7 oz Whole Flaxseed
2 oz All-purpose Flour
4 Tbs. Creole or Cajun Seasoning
24 Skinless Chicken Breast
1 C Canola Oil (for frying Chicken)
1 Tbs. Minced Onion
3 Tbs. Chopped Fresh Parsley
3 Tbs. Chopped Fresh Thyme
4 Cloves Garlic, minced
1/2 tsp. Salt
1/2 tsp. Pepper
1 Cup Bourbon or Whiskey
2 tsp. Brown Sugar
2 1/2 C Chicken Stock
1 1/2 Tbs. Corn Starch
• In a bowl, combine cornmeal or breadcrumbs, flaxseed, flour, salt and seasoning.

• Moisten chicken breasts with water.

• Coat all sides of chicken breasts with crumb mixture. • In a 10 inch nonstick fry pan, heat oil over medium to medium-high heat.

• Sear chicken 2 minutes, 30 seconds on each side. • Remove chicken from pan. Finish baking at 350? F. until done, about 25 minutes.

• In a non-stick fry pan, heat 1 tbsp. oil. Sauté onions until soft, about 2 minutes.

• Add herbs, garlic, salt and pepper. Stir.

• Add bourbon, heat about 30 seconds.

• Add brown sugar, chicken stock and cornstarch. Stir and bring to a boil. Remove from heat.

• Plate chicken on serving plates. Spoon sauce over each breast.