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| Bourbon Chicken |
A preferred named after Bourbon Street in New Orleans, Louisiana and for the bourbon whiskey element; although this dish, sold as Cajun-fashion delicacies in malls all over America, is suggested to be nothing of the sort (no longer authentic Creole or Cajun fare)! Note: If you double the recipe, ensure that the chicken continues to be in a single layer. Laissez les bons temps rouler!
Ingredients :
- four skinless, boneless bird breast halves
- 1 teaspoon floor ginger
- 4 oz soy sauce
- 2 tablespoons dried minced onion
- ½ cup packed brown sugar
- ⅜ cup bourbon
- ½ teaspoon garlic powder
Instructions :
| Prep : | Cook : 4M | Ready in : |
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Notes :
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