Braised Bourbon Chicken

Southern Living Annual Recipes, 1986

1 hour — 4 Servings

Ingredients

1⁄2	teaspoon	salt
1⁄8	teaspoon	pepper
4		chicken breast halves
1⁄4	cup	all-purpose flour
3	tablespoon	butter (or margarine)
2	tablespoon	brown sugar
2	tablespoon	cornstarch
1⁄8	teaspoon	ground allspice
1	cup	hot water
1⁄4	cup	orange juice
2	tablespoon	bourbon
1⁄4	cup	currants (or chopped raisins)
4	slice	orange (½ inch thick)

Instructions

Sprinkle salt and pepper on chicken breasts; dredge in flour. Melt butter in wok over medium heat; brown chicken breasts on both sides. Remove chicken, and set aside.

Add brown sugar, cornstarch, and allspice to wok; gradually stir in hot water. Reduce heat, and simmer, stirring constantly, about 5 minutes or until mixture is smooth and thickened. Stir in orange juice, bourbon, and currants.

Add chicken breasts to wok; place orange slice on each piece of chicken. Cover and simmer about 35 minutes or until fork can be inserted in chicken with ease. Serve bourbon sauce with chicken. Yield: 4 servings.