Whiskey Chicken Flambé

2 boneless, skinless chicken breasts, pounded flat
1 lemon, juiced
1/4 cup flour, seasoned with salt and pepper
4 TBSP butter
1 OZ Scotch or other whiskey (aged rum works too)

1. Marinate chicken in lemon juice for at least 1 hour, but no more than 8 hours.

2. Dredge marinated chicken in flour, covering it completely.

3. Heat butter in large frying pan, adding as much as it takes to generously coat the bottom. Once hot, add chicken and sauté over medium heat, about 3 minutes on each side.

4. Once chicken is cooked and golden, carefully add the whiskey and light with a BBQ lighter, shaking pan the whole time. BE VERY CAREFUL! Remove from heat, and serve.

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Perfect with our Boneless/skinless Breast