Wednesday, December 22, 2010

Chicken with Bourbon Mustard Sauce and Oven Roasted Potatoes

Gotta love that alcohol! Just had some bourbon sitting around from the wild party I had the other night, you know how I do...

Okay no I didnt, I don't even drink. The bourbon is actually sitting around from Thanksgiving.

I was sitting around, trying to figure out a use for it, because no one in the house is going to drink it. We had some chicken strips chillin' in the freezer downstairs... so, why not bourbon chicken?! And let me tell you, this recipe was SO GOOD. And with that, I just made some herb roasted potatoes... because those suckers go with anything you want to make for dinner. You just cannot go wrong with herb roasted potatoes.

Now, the chicken recipe called for boneless skinless chicken breast halves, pounded thin. But, I just use what chicken I had which was boneless skinless chicken tenders... and they turned out perfectly fine. I just had to saute them for a little longer than the recipe says.

As for the potatoes, I did everything according to recipe, except I used Russet potatoes, and also when they came out of the oven, they looked a little dry to me. So I took a couple tablespoons of butter, melted it in a bowl, then just lightly brushed it over the potatoes. Definitely helped a lot, and made them even better.

Now stop blabbing, Jessy. Get to the recipes!

Chicken with Bourbon Mustard Sauce

Recipe com

1/4 c. Dijon mustard
1/4 c. bourbon
1/4 c. dark brown sugar
1 tsp. Worcestershire sauce
1 tsp. salt
2 scallions, thinly sliced
4-6 boneless, skinless chicken breast halves, pounded 1/4 inch thick
1 tbsp. butter
1 tbsp. oil

Combine mustard, bourbon, brown sugar, Worcestershire, salt and scallions in a non-metal dish. Place chicken in mixture, turning to coat. Cover and marinate at least 1 hour. Reserve marinade.

Heat butter and oil in heavy skillet over medium-high heat. Saute chicken 3-4 minutes each side until golden. Remove chicken. Pour off fat. Add marinade. Stir and heat to boiling. Serve over chicken. Serves 4-6.

Herb-Roasted Potatoes

Recipe from Mel's Kitchen Cafe

¼ cup olive oil
1 ½ tablespoons freshly squeezed lemon juice
2 teaspoons garlic powder (Goya brand is gluten-free, others may be also so check the label!)
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried marjoram
¼ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon ground black pepper
2 1/2 to 3 pounds red potatoes, scrubbed and cut into ½-inch cubes (do not peel!)

Preheat oven to 400°F. Combine all ingredients except potatoes in large bowl or ziploc bag. Stir (or shake the bag) to blend well. Add the cut potatoes to the seasoning mixture and toss to coat. Transfer the potatoes to a large rimmed baking sheet, spreading out in a single layer. Bake until the potatoes are browned and tender, about 40 minutes, flipping the potatoes with a spatula halfway through cooking.

Taken from Mel's Kitchen Cafe.

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