Categories: Bourbon, Chicken, Cooking Light, Main Dish

Ingredients

• 4 (6 ounce) boneless skinless chicken breast halves
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 tablespoon canola oil
• 1 tablespoon butter
• 1/3 cup minced shallot
• 1/4 cup bourbon
• 3/4 cup fat-free chicken broth
• 2 teaspoons tomato base barbecue sauce

Directions

1. Place chicken breast halves between 2 sheets of saran wrap/plastic wrap; pound each breast half to 1/2-inch thickness using a mallet or rolling pin.

2. Sprinkle chicken with salt and pepper.

3. Heat oil and butter in a large nonstick skillet over medium heat.

4. Add chicken; cook 6 minutes on each side or until done.

5. Remove chicken from pan and keep warm.

6. Add shallots to skillet; stir/saute 1 minute.

7. Add in bourbon; bring to a boil, scraping pan to loosen browned bits.

8. Cook until bourbon mixture is reduced to 2 tablespoons (approximately 5 minutes).

9. Add broth and barbecue sauce; cook until mixture is reduced to 1/2 cup (approximately 3 minutes).

10. Serve sauce over chicken.

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