Using a wire whisk, slowly add the hot chicken stock to the roux, whisking vigorously to make sure it's free of lumps.
Simmer until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn't.
And remember when you could roast a plain old chicken breast and it be the best tasting thing ever, until you had some girl who thinks she knows how to cook tell you to add bourbon to that chicken on the internet?
We can cook Bourbon chicken breast /cherry glaze /veloute sauce / puff pastry lattice using 7 ingredients and 6 steps. Here is how you achieve Bourbon chicken breast /cherry glaze /veloute sauce / puff pastry lattice.
Ingredients of Bourbon chicken breast /cherry glaze /veloute sauce / puff pastry lattice
- You need to prepare 4 of chix breast.
- Prepare 2 cup of Bourbon ( choose your favs.
- Prepare 1/2 cup of brown suger.
- Prepare 8 sprigs of fresh thyme leaves.
- Prepare 4 tbsp of All spice.
- You need to prepare 4 tbsp of black pepper course ground.
- You need to prepare 3 of rosemary twigs.
Veloute Sauce: Melt butter in medium saucepan over medium to low heat. This bourbon sauce has me all in a tizzy. As fun and coordinated and themey as it might seem with the timing of Mardi Gras and me making bourbon chicken, the real me is more of Plus rice is basically your sponge for the sticky sweet bourbon soy garlic brown sugar-y sauce, so how can you not love it? (As sauces usually are.) I love how the complex marinade turns itself into a glossy, luscious sauce without any effort at all. Just crank up the heat Combine brown sugar, bourbon, olive oil, soy sauce, green onions, and garlic in a medium mixing bowl and whisk thoroughly.
Bourbon chicken breast /cherry glaze /veloute sauce / puff pastry lattice step by step
- Peel all thyme off of sprigs.
- Get whole black pepper and pix in spice grinder till course.
- Mix all ingredients together and taste and adjust to your liking.
- Add chix breast to marinade and put in rosemary twigs and throughly cover everything.
- 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.
- Pull out and enjoy.
Add the shrimp and stir to coat. Chicken breasts with herbed cream cheese, wrapped in puff pastry and baked. A very easy but delicious dish, good for company! I followed the recipe except I cut the chicken in smaller pieces and the puff pastry in smaller squares. Then I brought the corners together and pinched the sides together.
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