No big dinner for us today though, our Easter is not till next weekend. So chicken for dinner it was.
Well I had no idea what to call thisÂ concoction of mine, but since I used lots of alcohol in it, white wine and bourbon, I decided to call it drunken and creamy chicken, the creamy part comes from the half and half cream. I think it’s an appropriate name. I don’t know why I mixed white wine with bourbon, I was going to use white wine anyway, but I love the bottle of bourbon, so I had to throw some in. I don’t drink bourbon, so I might as well cook with it.
This chicken was really easy to make. Recently I’ve discovered Emeril’s Essence and I made some, and since then I’ve been using it on everything.
So I used it on this chicken, I used about a tablespoon of the essence and it made the chicken quite spicy, so if you don’t want it too spicy cut it to half a tablespoon. I also used lots of garlic, about 5 cloves which I minced.
The way I cooked this is I melted about a tablespoon of butter in a skillet over medium to high heat then added the seasoned chicken. Brown the chicken on both sides then add the minced garlic. Cook a minute more so the garlic gets cooked a bit, sprinkle the flour over the chicken, then add the white wine, bourbon and half and half cream. Cook for another 5 minutes or so until the alcohol cooks off, and garnish with parsley.
The chicken turned out creamy and spicy, very delicious. It would go great on some pasta or with rice, I served it with mashed cauliflower.