Chicken with Bourbon Mushroom Sauce
½ cup chicken broth
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1 teaspoon chopped fresh Italian parsley
4 boneless, skinless chicken breasts
Coarse ground black pepper
1 tablespoon canola oil
2 tablespoons unsalted butter
1/3 cup finely chopped shallots (1 large shallot)
1 garlic clove, minced
8 ounces cremini mushrooms, stemmed and sliced
1/4 cup bourbon
1/4 cup heavy cream
1 tablespoon chopped fresh Italian parsley, for garnish
Whisk the broth, Worcestershire sauce, mustard and 1 teaspoon parsley in a small bowl and set aside. Season the chicken, to taste, with salt and pepper.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook for 6 minutes on each side. Transfer the chicken to a platter and cover loosely with foil.
Melt the butter in the skillet. Add the shallots and garlic and cook for 1 minute, stirring constantly. Add the mushrooms and cook 5 additional minutes, stirring ocassionally.
Remove the pan from the heat and add the bourbon to deglaze the pan, scraping up any brown bits in the pan. Return the skillet to the heat and boil for 30 seconds. Stir in the broth mixture and season, to taste, with salt and pepper. Bring the sauce to a boil, add chicken and juices, reduce the heat to medium and simmer until thicken, about 5 minutes Stir in the heavy cream and cook for one additional minute, turning the chicken in the sauce to coat.
Transfer the chicken to plates and spoon over the sauce. Garnish with chopped parsley and serve immediately.