Reviewed: Apr. 29, 2013

It was pleasant. The taste of the Bourbon was a change. But I wouldn't write home to Mum about it. In my personal recipe book it goes under the "I work, I get home tired, I have to cook. I want to eat something quick, easy and tasty".

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Reviewer:

Sandra G

Cooking Level: Intermediate

Home Town: Sydney, New South Wales, Australia

Reviewed: Apr. 9, 2013

This was wonderful!! Not complicated with too many competitive flavors.. Divinely a keeper

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Reviewer:

Lisa

Reviewed: Mar. 14, 2013

I really didn't care for this. The sauce had no character, and couldn't even stand up to the rice I cooked. I didn't keep the recipe--I'll find something else.

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Reviewer:

penny0314

Reviewed: Jan. 12, 2012

Even my pickiest eaters LOVE this chicken. We are big garlic fans in our house, so I added an extra clove to the recipe when I prepared it. Some of the reviews say it was not flavorful enough, but as long as you season the chicken it shouldn't be a problem. This dish pairs wonderfully with roasted veggies (we like zucchini and summer squash) and rice.

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Reviewer:

andreabaxa

Reviewed: Nov. 15, 2011

This recipe as is was very disappointing and VERY strong. Added a lot of things to the sauce and I was able to save the dish. I will probably submit my own recipe since it turned out great, I guess this recipe was a good start to my own. Sorry.

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Reviewer:

Lauren Goff

Cooking Level: Beginning

Living In: Louisville, Kentucky, USA

Reviewed: Jun. 9, 2011

I liked this recipe and used it as a base to start with. I like to have more sauce. I added 1 cup of stock and 3 T of bourbon, 1 tsp of ground ginger, 2 T. of brown sugar and 1 tsp of Braggs amino acids (gluten free soy sauce) Simmer as stated and at the very end add corn starch to thicken. Delicious! Thanks Penelope for this recipe.

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Reviewer:

makeitfresh

Cooking Level: Intermediate

Living In: Bozeman, Montana, USA

Reviewed: May 2, 2011

I would say I would make this again adding brown sugar though like one rater did.

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Reviewer:

HONEYCHAT

Reviewed: Mar. 31, 2011

I made this, but admittedly tweaked it quite a bit. First, I seasoned my chicken with salt and pepper. I cut the butter and oil by about half and doubled the chicken stock and bourbon. The sauce was very thin so I thickened it with some more chicken stock mixed with corn starch, added 1 t. brown sugar and swirled in 1 T. butter. I also added sautéed mushrooms. I changed the cooking method by sautéing my chicken first and removing it from the pan. Then sautéed the onion and garlic and proceeded with the sauce. The simmering time given in the recipe is way too long. Once you’ve browned the chicken, it’s almost completely cooked, so be sure to cut back on the simmering time to maybe 5-10 minutes so your chicken won’t dry out. I think the changes I made improved this recipe, but it’s still not one I’ll make again.

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Reviewer:

bellepepper

Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: Jan. 22, 2011

personally i didn't like this recipe at all. there was absolutly no sauce so i ended up adding brown sugar, ketchup, soy sauce and water, then it was delicous

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