Honey Whiskey-Glazed Chicken
This is a very simple recipe for boneless chicken breasts glazed in a quick pan sauce made with Jack Daniel’s Tennessee Honey and a little butter.
The sweet-smoky flavor combination of the liquor complements the chicken really nicely, without being overpowering. Try serving with egg noodles or mashed potatoes and a plain green vegetable or salad.
- 4 boneless, skinless chicken breast halves (about 1-1/4 lbs)
- 2/3 cup flour
- 1 teaspoon sweet paprika
- 1 teaspoon onion powder
- Salt and freshly ground black pepper
- 1-1/2 tablespoons vegetable oil
- 1/4 cup Jack Daniels Tennessee Honey (or other honey whiskey)
- 3 tablespoons low-sodium chicken broth
- 1 tablespoon butter
- If your chicken breasts have tenderloins attached, remove them and reserve for another use. Place the breasts between 2 sheets of plastic wrap and gently pound them to a uniform thickness of 1/2-inch.
- Combine the flour with the paprika, onion powder, 1 teaspoon of salt and a few grinds of black pepper. Dredge each piece of chicken in the flour, shake off the excess and set aside.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until barely golden, 1-1/2 minutes per side. Add the Tennessee Honey and chicken broth. Continue cooking the chicken for an additional 3 to 4 minutes, turning several times to coat with the sauce.
- Transfer the chicken to a serving platter, then add the butter to the pan. Whisk until smooth, then spoon over the chicken and serve immediately.