Best Chicken In Jack Daniels Cream Sauce Recipes
JACK DANIELS CHICKEN
Yummy Yummy Yummy - What more can I say. This is delicious, you wont regret going to the trouble of making it. The sauce is thick and creamy, the taste is hard to describe, it is unique and very good. You can just barely taste the Jack Daniels but it would not be the same without it.
Provided by Pvt Amys Mom
Categories Very Low Carbs
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Saute chicken breasts in butter (approx 7 minutes per side); wrap in foil and keep warm in 350* oven.
- Saute shallots.
- Add Jack Daniels and light with a match, flame will be high, let flame die down.
- Add broth and tarragon.
- Fast boil, uncovered, until sauce reduces to thick syrupy glaze (this takes longer than you think, approx 25 mins).
- Add lemon juice and cream; simmer until thickened (approx 15 mins).
- Put chicken breasts into sauce to coat.
- Serve with pasta or rice to utilize the yummy sauce.
- (I serve it with Penne Pasta and just toss the pasta in with the chicken and the sauce).
CHICKEN IN JACK DANIELS CREAM SAUCE
Elegant creamy chicken
Provided by barbara lentz @blentz8
Categories Chicken
Number Of Ingredients 11
Steps:
- Season both sides of chicken with salt and pepper.
- Heat butter and oil in a large pan. Brown chicken on both sides. Add the Jack Daniels and let ignite. Shake pan until flames go out. Add the shallots and cook 1 minutes.
- Add thyme, parsley and water. Cover and cook over low for 20 minutes. Transfer chicken to a plate and add cream to pan.
- Mix the cornstarch with the 1 tbsp of water in a small bowl. Add to sauce. Simmer until thickened. Season to taste with salt and pepper.
- Return chicken to pan and remove from heat.
T.G.I. FRIDAY'S® JACK DANIELS® SAUCE
The Jack Daniels® grill glaze is one of the most scrumptious sauces you will ever taste on just about any meat. Introduced in April of 1997, this glaze has become one of Friday's best-selling items. This versatile sweet-and-slightly-spicy sauce can be ordered on salmon, baby back ribs, steak, chicken, pork chops...even on chicken wings.
Provided by Michael DeLong
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Cut about 1/2-inch from the top of the garlic head. Trim the roots so the garlic sits flat. Remove some of the outer layers of papery skin from the garlic, leaving enough so that the cloves stay together. Put garlic into a small casserole dish or baking dish, drizzle olive oil over it, and cover with a lid or aluminum foil.
- Roast garlic in preheated oven until the cloves are soft, about 1 hour.
- Stir brown sugar, pineapple juice, water, teriyaki sauce, and soy sauce together in a saucepan and bring to a boil; reduce heat to low and keep at simmer.
- Squeeze sides of the garlic until the pasty roasted garlic emerges. Measure 2 teaspoons roasted garlic into the saucepan and incorporate into the sauce with a whisk. Reserve remaining roasted garlic for another use.
- Stir lemon juice, white onion, bourbon whiskey, pineapple, and cayenne pepper into the sauce; bring to a simmer and cook until the volume of the liquid reduces by half and is thick and syrup-like, 40 to 50 minutes.
Nutrition Facts : Calories 151.7 calories, Carbohydrate 32.8 g, Fat 1.8 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 467.2 mg, Sugar 28.5 g
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