Title: Breast of chicken with bourbon
 Categories: Chicken, Vegetables, Main dish
      Yield: 4 Servings
 
           -CAROLINE MCCALL WHNP81A
      2    Chicken breasts; whole
    1/4 c  Flour
    1/2 ts Paprika
    1/2 ts Salt
      2 tb Butter
      2 tb Salad oil
      2 tb Onion; minced
      1 tb Parsley; minced
    1/4 ts Chervil
    1/4 c  Bourbon
      4 oz Mushrooms; canned
     10 oz Tomatoes; canned
    1/4 ts Sugar
           Salt and pepper; to taste
 
  Date: Fri, 24 May 96 07:14:26 PDT
  
  From: eboyd@shentel.net
  
    Split chicken breasts in half; place in a paper bag with flour,
  paprika, and salt.  Shake bag well to coat chicken thoroughly, remove
  from bag, and shake off excess flour. In a heavy saucepan melt the
  butter. Add the salad oil and saute the chicken until light brown on
  both sides. While sauteing, add onion, parsley and chervil to pan.
  After browning, add bourbon and set aflame for about 10 seconds.  Add
  mushrooms - including juice - to the pan. Chop the tomato meat
  coarsely and add with juice to the pan. Cover with a tight lid, and
  continue to simmer 12 to 15 minutes, stirring occasionally. If
  necessary, remove the lid and continue to cook until the sauce is
  medium thick. Skim excess fat from the sauce. Add sugar and salt and
  pepper to taste.  Serve with noodles or rice in a casserole.
  
  Posted on MealMaster Recipes List, Digest #145, 26 May 1996