Bourbon adds a taste of Kentucky to this fabulous chicken dish. The bourbon is used to baste the chicken as it's sauteed. Mushrooms and cream are added to the skillet, making a simple sauce with rich complexity in its flavors.
- Heat the oven to 200 F or "warm" setting.
- Sprinkle chicken breasts with salt and pepper; lightly dust with flour. Set aside.
- In a large, heavy skillet over low heat, heat 2 tablespoons of butter with the olive oil. Add the chicken pieces and chopped scallions and sauté, turning pieces frequently, until chicken is golden and tender, or about 15 to 20 minutes.
- If bone-in chicken with skin is used, sear it first, skin-side down, and cook it for about 10 to 15 minutes longer than the boneless chicken, or until the chicken is tender and juices run clear.
- While the chicken cooks, baste with a few spoonfuls of the bourbon every few minutes, adding in very small amounts so liquid cooks off while the chicken cooks.
- When the chicken is cooked through and golden, transfer to a warm platter and keep warm in the warming drawer or 200 F oven.
- Add sliced mushrooms to the skillet (the bourbon should have evaporated by now) with another tablespoon of butter and sauté, stirring constantly, for about 3 minutes.
- Add the heavy cream to the mushrooms and scrape the pan to loosen any browned bits in the bottom of the skillet. Simmer until the sauce mixture is hot and starting to thicken. Taste the sauce and add salt and pepper to taste. Pour the sauce over the chicken to serve.