How to Make Perfect Bourbon chicken breast /cherry glaze /veloute sauce / puff pastry lattice

Bourbon chicken breast /cherry glaze /veloute sauce / puff pastry lattice. Kosher salt and freshly ground black pepper. 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. sheets puff pastry sheets (I use the Pepperidge Farm brand, check to see how many sheets come in each box).

An easy veloute sauce is the perfect finishing touch for these seasoned sauteed chicken breasts. A rich, creamy chicken sauce is rolled in croissants and baked to form delicious puffs. I used canned chicken breast because it's much easier! You can have Bourbon chicken breast /cherry glaze /veloute sauce / puff pastry lattice using 7 ingredients and 6 steps. Here is how you cook that.

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

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

I've also made this recipe using garlic flavored crescent rolls and it turns out great too.very easy and still good as leftovers! Super simple cherry turnovers made with cherry pie filling and topped with cream cheese glaze. Turnovers: Unfold one of the squares of puff pastry dough. Cut down the fold lines to make three strips.

instructions Bourbon chicken breast /cherry glaze /veloute sauce / puff pastry lattice

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.

Topped with cheddar, wrapped in bacon or coated in Bourbon barbecue sauce, whatever way you prepare them, skinless, boneless chicken breasts are the ultimate dinner ingredient. Pan-roasted chicken with pan sauce—like this one flavored with bourbon and whole grain mustard—is the ultimate weeknight staple. The secrets for extra-juicy chicken with crisp skin and a smooth, rich pan sauce flavored with bourbon and mustard. Grilled chicken has become so ubiquitous, though, that we often forget what a real stunner it can be among dry and less flavorful grilled fare. This sort of hybrid marinade-brine adds flavor and color to the breast before grilling, and glazing them before serving makes them finger-licking good.