4boneless, skinless chicken breast halves (about 1-1/4 lbs)
Salt and freshly ground black pepper
1/4cupJack Daniels Tennessee Honey, or other honey whiskey
3tablespoonslow-sodium chicken broth
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.