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Chicken with Bourbon and Flax

CHICKEN WITH BOURBON
Author: 
Recipe type: Main Course
Cuisine: American
Serves: 4
 
A nice baked chicken with bourbon and flax. What else do you need?
Ingredients
  • ¼ cup (50 mL) cornmeal or fine dry breadcrumbs
  • ¼ cup (50 mL) whole flaxseed
  • 2 Tbsp (25 mL) unbleached all-purpose flour
  • 1 tsp (5 mL) Creole or Cajun seasoning
  • 4 boneless, skinless chicken breasts, each 4 oz (125 g)
  • 2 Tbsp (25 mL) canola oil
  • 1 Tbsp (15 mL) minced onion
  • 1 Tbsp (15 mL) chopped fresh thyme
  • 1 Tbsp (15 mL) chopped fresh parsley
  • 1 clove garlic, minced
  • Salt
  • Black pepper
  • ⅓ cup (75 mL) chicken stock
  • ¼ cup (50 mL) bourbon or whiskey
  • 2 tsp (10 mL) brown sugar
  • ½ tsp (2 mL) cornstarch
Instructions
  1. Preheat the oven to 350° F (180° C).
  2. In a bowl, combine the cornmeal, flaxseed, flour and Creole seasoning.
  3. Moisten the chicken breasts with water.
  4. Coat the chicken breasts evenly with the crumb mixture.
  5. In a 10-inch (25 cm) non-stick skillet, heat the oil over medium to medium-high heat. Sear the chicken for 2 ½ minutes on each side.
  6. Remove the chicken from the skillet and finish baking it in the oven until done, about 25 minutes.
  7. Meanwhile, in the same skillet, over medium-high heat, sauté the onion until soft, about 2 minutes. Add the thyme, parsley, garlic, salt and pepper. Stir.
  8. Add the chicken stock and bourbon and heat for about 30 seconds.
  9. Add the brown sugar and cornstarch. Stir the mixture and bring it to a boil. Remove from the heat.
  10. Spoon the sauce over each breast before serving.
Nutrition Information
Serving size: 1 BREAST WITH 2 TBSP/25 ML SAUCE Calories: 303 Fat: 11.5 g Saturated fat: 2.5 g Unsaturated fat: 8.3 g Carbohydrates: 13.7 g Sodium: 276 mg Fiber: 3.4 g Protein: 30.3 g Cholesterol: 69 mg

 

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