Bourbon Chicken

This recipe was from a chef in New Jersey. When he gave me the recipe, it was with no measurements. My husband likes it and made some suggestions, which I'll notate in red (to be added in the future when I make the recipe again):

BOURBON CHICKEN

Ingredients:

Butter 4 tablespoons

HALF a can of frozen OJ

2 1/2 tablespoons of Bourbon

Almonds (roasted if you have the time)

Blackened Seasoning and Garlic Powder

Thinly Sliced Onions

Skinless Boneless Chicken (Tenders)

(Original recipe called for a full can of frozen OJ and no onions, but I think both of these changes/additions will be an excellent idea).

INSTRUCTIONS

My husband also suggested that I cut the onions thin and put them in the microwave for 25 seconds before cooking, to get the strong oniony smell out first.

Saute chicken in onions and butter

Season with Garlic power and Blacked Seasoning

Add HALF a can of frozen OJ

Bring mixture to a boil, simmer for 20 minutes

(Start the rice cooking soon in a separate pot or microwave minute rice)

Remove Chicken from the pan

Add 2 1/2 tablespoons of Bourbon

Turn up the heat, stir until the sauce thickens

Add chicken back to the pan and add Almonds

Serve over rice

It's a good recipe and doesn't take that long to cook. I prefer using chicken tenders rather than full chicken breast, because they tend to cook quicker. I cut them to half sized before sautéing them.