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Bourbon Mustard Chicken


4 Chicken breast halves, skinned and boned
1/4 cup Dark brown sugar, firmly
1/4 cup Dijon mustard
1/4 cup Bourbon
2 Green onions, thinly sliced
1 teaspoon Salt
1 teaspoon Worcestershire sauce
1 tablespoon Butter, or margarine
1 tablespoon Vegetable oil

Place chicken between 2 sheets of waxed paper; pound to 1/4" thickness, using a meat mallet or rolling pin.

Place chicken in a shallow baking dish. Combine brown sugar, mustard, bourbon, green onions, salt, and Worcestershire sauce; stirring well. Brush mustard mixture evenly over both sides of chicken breast halves. Cover and marinate in frig 1 hour.

Remove chicken from marinade, reserving marinade. Combine butter and oil in lg. skillet, and place over med-high heat. Sauté chicken 3 to 4 mins. on each side or until done. Remove chicken to a serving platter, and keep warm. Drain and discard pan drippings. Add reserved marinade to a skillet; bring to a boil, stirring constantly. Pour sauce over chicken.

Makes 4 servings.




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