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Chicken Bourbon

• Prep Time:
• Serving Size: 8

• 8 Boneless, Skinless Chicken Breast Halves
• 4 tablespoons Flour
• 4 tablespoons Butter
• 4 tablespoons Shallots, Minced
• 2 Medium Pears, Finely Chopped
• 4 tablespoons Bourbon Or Whiskey
• 2 cups Dry White Wine, Like Chardonnay
• 2 cups No-salt Chicken Broth
• 1/2 tablespoon Salt, Divided
• 1/2 tablespoon Freshly Ground Pepper, Divided
• 6 tablespoons Toasted Walnuts, Chopped
• 4 cups Oyster Mushrooms, Chopped

• Instead of preparing dish in 2 batches, you will get better results if you work 2 pans simultaneously; divide ingredients between pans.Lay chicken breasts between sheets of plastic wrap and pound to 1/4-inch thickness. Sprinkle with 1/4 teaspoon salt and pepper. Dredge chicken in flour, patting off excess.In 2 large skillets over medium heat, warm 2 tablespoons butter in each pan until melted. Add chicken, 4 halves per pan, and cook until nicely browned on both sides, about 1 minute per side. Remove chicken and set aside until needed.Reduce heat to low, divide shallots and pear between pans, sautéing for 2 minutes. Then add mushrooms to each and sauté for 2 minutes. Divide bourbon, Chardonnay and chicken broth between pans, increase heat to high and let sauce boil until slightly thickened and reduced by half, about 5 minutes.Return chicken to sauce, reduce heat to low and simmer until chicken is firm and cooked through, about 3 minutes. Season with remaining salt and pepper to taste. Place each chicken breast on a plate and divide sauce among them. Sprinkle with walnuts and serve immediately.