- 1 teaspoon butter
- 1/2 oz minced shallots
- 6 ozs mushrooms
- 2 ozs Bullit Bourbon
- 3 ozs dry white wine
- 4 ozs veal stock
- 6 ozs heavy cream
- 1/2 teaspoon Dijon mustard
- 1/2 cup seasoned flour
- 8 ozs chicken breasts
- 1 sprig fresh parsley
1 Heat saute pan with oil. Dust chicken in seasoned flour, cook on both sides until cooked thoroughly. Remove
2 Add butter
3 Add shallots, cook until tender
4 Add mushrooms, continue cooking
5 Add bourbon, flame
6 Add white wine, reduce by half
7 Add beef stock, reduce
8 Add cream and cook until thick
9 Finish with mustard
10 Place chicken breasts back in pan and cook for several minutes.
11 Place chicken on plate, top with remaining sauce
12 Garnish with fresh parsley.
