Creamy Bourbon Dijon Chicken

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Creamy Bourbon Dijon Chicken


  • 3 chicken breast, quartered and pounded thin (time to get your aggression out)
  • 1 cup flour
  • 1/2 teaspoon onion powder
  • 3 tablespoons butter
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 1/2 onion, thinly sliced
  • 1 teaspoon thyme
  • 1/4 cup bourbon
  • 2 tablespoon flour
  • 2 1/2 cup whole milk
  • 3 table Dijon
  • 6 slices Muenster cheese, or Swiss cheese


  1. In a shallow dish, stir together the flour, onion and garlic powders, along with a dash of salt and pepper.
  2. Salt and pepper the chicken separately
  3. Dip each piece of chicken in the flour, shaking off any excess flour after taking out
  4. Spread some olive oil in a pan over medium high heat.
  5. Cook the chicken in batches until browned on each side.
  6. Place the chicken in the bottom of a casserole dish. Use the Foil or Glad freezer dishes.
  7. Heat frying pan and add melting butter, garlic, onion and thyme. Add mushrooms and brown.
  8. Add the whisky, and cook until reduced by about half (please exercise caution when using alcohol for cooking purposes).
  9. Stir in the flour and cook 1 minute, whisk in milk, Dijon, salt and pepper, and simmer until thick.
  10. Once thick pour cream sauce over chicken and top with cheese, cool to room temp, cover and freeze. Thaw and reheat for 30 minutes at 350 degrees.
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