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Jack Daniels Chicken with Leeks & Sundried Tomatoes ~ Sumptuous Spoonfuls #chicken #recipe

Jack Daniels Chicken with Leeks & Sundried Tomatoes

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 - 4 servings 1x

Ingredients

Scale
  • About 1 lb of boneless skinless chicken breasts, sliced thin
  • Salt & fresh ground pepper
  • Some flour, for dredging
  • 1 teaspoon butter
  • 1 teaspoon olive oil (from the sundried tomatoes)
  • 1 leek
  • 1 – 3 cloves of garlic
  • 1 oz. sundried tomatoes, sliced thin
  • 2 Tablespoons Jack Daniels (or other) whiskey
  • 1/4 – 1/2 cup chicken broth
  • Fresh herbs

Instructions

  1. Cut the chicken breasts into thin slices, sprinkle with salt & pepper and dredge them in flour.
  2. Put the oil & butter in a frying pan over medium heat until the butter is melted, then cook the chicken for 3- 5 minutes on each side or until it is just lightly browned. Set the chicken on a plate and keep it warm (Skinnytaste recommends heating the oven to 200 and keeping the chicken in there while you cook the sauce).
  3. Now, add the garlic & leeks to the pan and saute for a minute, then add the Jack Daniels and cook until the liquid evaporates (it should go very quickly), stirring to break up any bits of chicken that may have stuck to the pan, then add the sundried tomatoes and broth and saute a bit longer until the leeks are soft and golden and the liquid has thickened. Add a little more water or broth if needed to keep the sauce moist.
  4. My chicken wasn’t quite done and my pan is oven-proof, so I put the chicken in the pan with the sauce, covered and baked at 350 for about 10 minutes. Perfection!
  5. Serve over rice or mashed potatoes.

Notes

Make this recipe gluten free by using rice flour for dredging the chicken.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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Find it online: https://www.sumptuousspoonfuls.com/jd-chicken-with-leeks-sundried-tomatoes/