Title: Chicken in bourbon sauce
 Categories: Chicken
      Yield: 6 Servings
 
      6    Halves chicken breast; boned
           Salt and freshly ground
           -black pepper
      2 tb Butter
      2 tb Vegetable oil
    1/2 c  Bourbon
      1 c  Hravy cream
 
  1. Pound chicken lightly between 2 sheets parchment paper until 1/2
  inch thick. Season with salt and pepper. melt butter with the oil in
  a large skillet over medium high heat. Add chicken and cook until
  well browned and cooked through,3 to 5 minutes on each side. Remove
  to a plate or platter and cover with foil to keep warm.
  
  Pour off all fat from skillet. Away from fome any flame pour in
  bourbon and return to skillet to heat. Whisk or stir to pick up any
  cooking bits in the bottom of skillet. Increase heat to high and boil
  stirring or whisking occasionally until thickened and syrupy and
  reduced to 2 tablespoons. Stir in cream and bring back to a boil, and
  reduce by half, or until thickened. Season sauce to taste with salt
  and pepper. Spoon a small amount of the ssauce over each piece of
  chicken and serve at once. Serves 6