How Make Your Own Make Delicious Bourbon chicken breast /cherry glaze /veloute sauce / puff pastry lattice Recipe

Bourbon chicken breast /cherry glaze /veloute sauce / puff pastry lattice. sheets puff pastry sheets (I use the Pepperidge Farm brand, check to see how many sheets come in each box). Place each remaining puff pastry on top of eacj chicken breast Remove from oven and place each Wellington in the center of the serving plate and top with Mushroom Veloute Sauce. Super simple cherry turnovers made with cherry pie filling and topped with cream cheese glaze.

These boneless chicken breasts are flavored with a tasty cilantro cream sauce. An easy veloute sauce is the perfect finishing touch for these seasoned sauteed chicken breasts. This easy, creamy chicken is wonderful over split buttered biscuits, or serve it on toast points, rice, or puff pastry shells. You can cook Bourbon chicken breast /cherry glaze /veloute sauce / puff pastry lattice using 7 ingredients and 6 steps. Here is how you cook it.

Ingredients of Bourbon chicken breast /cherry glaze /veloute sauce / puff pastry lattice

1. You need 4 of chix breast.
2. It's 2 cup of Bourbon ( choose your favs.
3. You need 1/2 cup of brown suger.
4. It's 8 sprigs of fresh thyme leaves.
5. You need 4 tbsp of All spice.
6. You need 4 tbsp of black pepper course ground.
7. You need 3 of rosemary twigs.

Chicken breasts are coated in a pecan breading, and fried in a skillet. Then a rich bourbon sauce is poured over them before serving. Press the chicken breasts into the mixture to coat on both sides. When it comes to grilling, chicken breasts can be problematic, especially boneless, skinless chicken breasts.

Bourbon chicken breast /cherry glaze /veloute sauce / puff pastry lattice step by step

1. Peel all thyme off of sprigs.
2. Get whole black pepper and pix in spice grinder till course.
3. Mix all ingredients together and taste and adjust to your liking.
4. Add chix breast to marinade and put in rosemary twigs and throughly cover everything.
5. Let sit for 12 hours - 24 and then pull out, grill for sear marks, finish in over at 330 for 15-25 mins depending on breast size.
6. Pull out and enjoy.

One method is to marinate chicken cutlets, or chicken breasts pounded to an even thickness, and quickly grill them on high heat. Split chicken breasts are one of the cheaper cuts of chicken, and they are extra juicy cooked on the bone! This a simple recipe to make for weeknight dinners. That sauce you made for the crispy chicken sounds like the perfect accompaniment, too. This bourbon sauce has me all in a tizzy.