The breading for the chicken was quite good. I did not have clarified butter, so I used butter and olive oil. I also cooked the onions first and then cooked the chicken on top. Most of the onions ended up stuck to the chicken, but it allowed for the chicken to have great flavor. As for the sauce, if I'd realized that the dominant ingredient in the sauce was mustard, I wouldn't have made it. In fact, that should be what is emphasized in the title of this recipe and not bourbon, because it's really all you can taste. I tried to cover the flavor, but was unable to and no one else in my household ended up using it either. If I were to make this again, I would definately be in search of another sauce.
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The breading for the chicken was quite good. I did not have clarified butter, so I used butter...