Tuesday, March 24, 2009

Scotch Chicken

This is one of my husband's all-time favorite recipes. He discovered it back in his single days. It's a good in-house date night dinner.

Recipe from The Gourmet Light Cookbook

  • 2 boneless chicken breasts, skin on
  • 1/8 t. salt
  • freshly ground pepper to taste
  • 2 T. Scotch
  • 1/2 c. chicken broth
  • 4 ounces mushrooms, sliced
  • 1 T. cream
  • a few gratings nutmeg
  1. Place the chicken, skin-side down, in a 10-inch nonstick skillet. Season chicken with salt and pepper. Sear it, covered, over high heat 3 minutes. Turn the chicken over, reduce heat to medium, cover, and continue cooking another 3-4 minutes.
  2. Remove chicken from skillet to plate. Off the heat, deglaze the skillet with the Scotch. When the liquor quiets down, return to high heat, stirring constantly with a wooden spoon to loosen the particles stuck to the bottom. Reduce the liquid until it's just a film.
  3. Add the broth and the mushrooms to the skillet, cover, and boil, stirring occasionally until it's reduced to about 3 tablespoons liquid.
  4. Remove the skillet from heat, stir, and cool about 1 minute. Stir in cream, season with nutmeg, and pour it over the chicken.
Serves 2

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