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    Bourbon Breast of Chicken
Category: Chicken


Read Reviews (3)
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4 chicken breasts halves
1/4 c flour
1/2 tsp paprika
2 tbsp butter
2 tbsp oil
2 tbsp onion, chopped
2 tbsp parsley, chopped
1/4 tsp dried chervil
1/4 c bourbon
1 (4 oz) can mushrooms, undrained
1 (10 oz) can tomatoes
1/4 tsp sugar
Salt & Pepper

Dredge chicken in flour which has been mixed with paprika and a little salt. Heat butter and oil in a skillet and saute chicken on both sides until lightly browned. Stir in onion, parsley and chervil and cook a moment. Remove from heat. Place chicken in crock cooker. Combine remaining ingredients and pour over chicken. Cover and cook on LOW for 6 to 7 hours. Serve with noodles of rice. Serves 4

  Reviewed by Jen
This sounds great and I'd love to make it, but I'm allergic to mushrooms. What do I need to do to omit mushrooms ane make sure it still comes out ok (liquid wise)?
  Reviewed by Brandy
I would suggest pan searing this dish and adding possibly more sugar or molasses. I found it too "tomatoey." Also it has an odd smell that almost interferes with the taste. I think if you used the flour to thicken the sauce and left it off the chicken that would improve the dish.
  Reviewed by Patricia
I made this dish for my family yesterday. We loved it!! My husband & kids almost licked the My Brother in law & niece came over last night for dinner & it turned out to be a success. Thank you so much Susan. I'm def keeping this recipe:)

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