How to Prepare Bourbon chicken breast /cherry glaze /veloute sauce / puff pastry lattice Recipe

Bourbon chicken breast /cherry glaze /veloute sauce / puff pastry lattice. Great recipe for Bourbon chicken breast /cherry glaze /veloute sauce / puff pastry lattice. See great recipes for Bourbon chicken breast /cherry glaze /veloute sauce / puff pastry lattice too! Bourbon chicken breast /cherry glaze /veloute sauce / puff pastry lattice instructions.

Mix all ingredients together and taste and adjust to your liking. Add chix breast to marinade and put in rosemary twigs and throughly cover everything. See great recipes for Bourbon chicken breast /cherry glaze /veloute sauce / puff pastry lattice too! You can make yummy Bourbon chicken breast /cherry glaze /veloute sauce / puff pastry lattice using 7 ingredients and 6 steps. Here is how you cook that with this recipe.

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

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

Kenji Lopez-Alt] Crispy chunks of deep-fried battered chicken in a sweet, sour, and savory glaze with complex orange flavor. The Chinese take-out classic, made in your own kitchen. Why this recipe works: A balanced sauce has plenty of vinegary kick to balance out the cloying sweetness that most restaurant versions have. Cooking the aromatics for the sauce at […] Brush the edges of each pastry square with water.

Bourbon chicken breast /cherry glaze /veloute sauce / puff pastry lattice step by step

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.

Wrap pastry around the chicken breast, pressing edges to seal tightly. Place seam-side down on greased baking sheets. Brush the tops with egg wash. Serve with mushroom sauce over the Wellington or on the side of the plate. Before Viking, home chefs had no options.