I would recommend this to anyone, but I did "cheat" a little - my chicken breasts were frozen, so I dumped a tablespoon each of water, honey, and single malt scotch on them, crushed some small garlic cloves, and let them "marinate" in the refrigerator for a bit. I also used Johnny Walker (scotch) instead of bourbon, because that's what we had in the house. When I sauteed the chicken, I added the garlic that was in the marinade. And an extra tablespoon of brown sugar, and about 1/8 tsp cornstarch. It needs at least 15 minutes to simmer, I think. I thought this was fabulous served over yellow rice.
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I would recommend this to anyone, but I did "cheat" a little - my chicken breasts were frozen,...