I happened to do that when my coworker & friend, Pam, told me about this recipe she had found. She told me she made it for dinner and her husband “loved it” and how she was hesitant to even try it because she smelled the sauce and was kind of repulsed by it. Haha, that totally made me want to try to make it ;) However, she followed up with that statement with “but then I tasted it and it was AWESOME.”
She wasn’t lying, folks. This sauce, albeit smells awkward (just cause of the ingredients), is the sh!t. Excuse my French there, but I have no other words to describe this sauce. It is what makes this chicken dish and I don’t want to have chicken any other way now (kidding of course). But that being said, it’s just seriously THAT good. The smooth and rich consistency of it with the Dijon hint in the background makes this such a great sauce. Good thing I have quite a bit of sauce left because I can whip up another batch of these babies or try this on pork or something else! Oh, might I add that there’s bourbon in the sauce? Does that convince you a little more now to go make this tonight?
Sidenote: this tastes NOTHING like bourbon chicken at those Chinese food places in food courts that hand you bourbon chicken on a toothpick. It’s far from it.
- 5 chicken tenderloins
- ½ cup Italian bread crumbs
- 4 tablespoon clarified butter*
For the sauce:
- 3 tablespoon Dijon mustard
- 3 tablespoon dark brown sugar
- 2 tablespoon bourbon whiskey
- ¾ teaspoon Worcestershire sauce
- 1 tablespoon plus 1 1/2 teaspoons of low sodium soy sauce
- 4 tablespoon chilled unsalted butter,, cut into 1 tbsp cubes
- In a small casserole dish, mix together breadcrumbs and 2 tbsp. of clarified butter.
- Cover each chicken tenderloin, both sides, with the breadcrumb mixture.
- In a large skillet, heat up your remaining 2 tbsp. of clarified butter on medium-high heat.
- Add in your chicken and cook both sides until brown and chicken is cooked all the way through, about 5-7 minutes. Flip often as you don't want the breadcrumbs to get black.
- To make your sauce, combine the Dijon mustard, brown sugar, soy sauce, Worcestershire sauce, and bourbon. Mix until smooth in a small saucepot over medium heat then remove from heat when it starts to simmer.
- Whisk into the hot sauce the butter in 1 tbsp. cubes at a time.
- Plate your chicken and sides (I just steamed broccoli) and drizzle sauce all over, plus extra on the side for dipping.
Source: All Recipes
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