An elegant chicken breast, shallot, pear and oyster mushroom sauté served with a bourbon-wine pan sauce and garnished with chopped toasted walnuts.

Chicken Bourbon

4 boneless, skinless chicken breast fillets, about 3 pounds

Salt and freshly ground pepper to taste

2 tablespoons all-purpose flour

2 tablespoons butter

2 tablespoons shallots, minced
1 medium pear, finely chopped
4 cups oyster mushrooms, chopped

2 tablespoons bourbon or whiskey
2 cup dry white wine, such as Chardonnay
1 cup chicken broth
3 tablespoons toasted walnuts, chopped

1. Lay chicken breasts between sheets of plastic wrap and pound to 1/4-inch thickness, if thin breast fillets were not purchased. Season salt and pepper. Dredge chicken in flour, patting off excess.
2. In large skillet over medium heat, melt butter. Add chicken and cook until nicely browned on both sides, about 1 minute per side. Remove chicken and set aside until needed.
3. Reduce heat to low, add shallots and pear, sauté for 2 minutes. Add mushrooms and sauté for 2 minutes.
4. Add bourbon, Chardonnay and chicken broth, increase heat to hgh and let sauce boil until slightly thickened and reduced by half, about 5 minutes.
5. Return chicken to sauce, reduce heat to low and simmer until chicken is firm and cooked through, about 3 minutes. Season salt and pepper to taste.
6. Place each chicken breast on a plate and divide sauce among them. Sprinkle with walnuts and serve immediately.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.