Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wilson Estate in Heath, Texas in 1988.

Ingredients Edit

Directions Edit

  1. Melt butter with olive oil in a heavy skillet.
  2. Sauté garlic and onion until onion is transparent.
  3. Remove garlic and onion from skillet with slotted spoon.
  4. Brown chicken breast halves on both sides.
  5. Return garlic and onion to skillet then add chicken broth and bourbon.
  6. Cover and cook over very low heat until chicken is tender and done about 25 minutes.

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