Jack Daniels Pan-Fried Chicken Breasts


6 chicken breasts
salt and pepper
5 TB butter, divided
2 TB olive oil
1/2 c flour
1 c finely chopped onion
1 c chicken broth
1/4 c Jack Daniels
2 TB Dijon mustard


Heat 2 tablespoons butter and the oil in a skillet over medium-high heat. Season chicken breasts with salt and pepper, then coat with flour, shaking off excess.
Sauté chicken breasts in butter and olive oil 4 to 5 minutes per side, or until done. Turn only once. Remove to a platter and keep warm.
In drippings, sauté onion until translucent. Add chicken broth and whiskey and turn heat to high and boil until sauce becomes thick. Finish with remaining butter and mustard … stir to combine and pour over chicken breasts.
Serve this dish immediately.