Love is in the air, and I don’t just mean our love of bourbon, I’m talking about Valentine’s day. So, what are your plans for the big day? What’s the best gift you can give your whiskey loving Valentine? I mean, I think the obvious answer here is bourbon. Do you plan to give your sweetheart their favorite bottle (maybe even two or three)? For me, I would take a bottle of bourbon over roses any day!
Now some may enjoy getting roses, teddy bears or chocolates, but I like to use bourbon girl logic, which means I’d get more longevity out of a bottle of bourbon than I ever would a dozen red roses or stuffed animal so bring on the bourbon!
I feel some of the best gifts are made with love, whether it’s a handmade card, art project or simply with a well-cooked meal. So, my plan for Valentine’s day this year is to make my sweetheart an amazing (yet simple) bourbon inspired dish, along with a few glasses of bourbon of course!
In a previous post, I made my bourbon mustard, something that was delicious & easy to make, so I always have a jar of it on hand. For this recipe, I was inspired by one of those Facebook food videos you see in your newsfeed, so I decided to bourbon-ize it and make it for my Valentine.
With how busy things have been around here lately, the thing I loved about this recipe is just how quick & easy it was to make while being ready to eat in under 30 minutes, with so much flavor your Valentine will think you’ve been slaving over this meal all day long, just remember to make the sweet & spicy brown sugar bourbon mustard ahead of time. Your Valentine will fall in love with you all over again with this delicious bourbon inspired meal!
CHICKEN WITH BOURBON MUSTARD SAUCE
- 2 tablespoons olive oil, divided
- 4 (6-ounce) skinless, boneless chicken breast halves
- 3/8 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup Low-sodium chicken broth, divided
- 1/3 cup Breuckelen 77 Whiskey Local Rye & Corn
- 2 tablespoons Sweet & Spicy Brown Sugar Mustard
- 4 tablespoons cold butter, divided
- 1 tablespoon chopped fresh flat-leaf parsley
- 12 ounces Brussels sprouts, trimmed and halved (if you don’t like Brussels sprouts try asparagus, zucchini, broccoli)
- Preheat oven to 450°.
- In a large cast iron or another ovenproof skillet, heat on high heat. Add 1 tablespoon of oil & butter. Season the chicken breasts with 1/4 teaspoon salt and pepper; add to pan. Cook for 4 minutes or until browned. Turn the chicken over & place the pan into the oven.
- Bake the chicken at 450° for 10 minutes or until done. (depending on your oven & the thickness of the chicken breast) Once the chicken is done, remove chicken from the pan & keep warm.
- Place the skillet on the stove top & heat over medium-high heat. Carefully add 1/2 cup of broth & bourbon; bring to a boil, (scraping pan to loosen browned bits.
- Reduce heat to medium-low; simmer 4 minutes or until thickened. Whisk in mustard, 2 tablespoons butter, and parsley.
- Heat the remaining 1 tablespoon of oil and butter in a nonstick skillet over medium-high heat.
- Add Brussels sprouts; sauté 2 minutes or until lightly browned.
- Season with remaining 1/8 teaspoon salt and 1/4 cup broth to pan; cover and cook 4 minutes or until crisp-tender.
- Serve sprouts with chicken and sauce.