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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I made this, but admittedly tweaked it quite a bit. First, I seasoned my chicken with salt...