Whiskey Chicken With Mushrooms And Onions

   This chicken is extremely simple and delicious. It's packed with that sweet, salty, umami flavor! It's my husband's favorite easy recipe and has nothing to do with his keen taste for bourbon (wink wink). I actually came up with this recipe when I was looking for something in an empty pantry to de-glaze the pan with. A good cook thinks outside the box or at least I hope I do. It basically takes 30 minutes to make, start to finish. Hope it's a recipe you'll want to make over and over! 

Ingredients:

1.5 lbs. of trimmed boneless chicken breasts or tenderloins
1 carton of mini Baby Bella mushrooms thinly sliced about a cup's worth
2 cloves of garlic chopped
1 thinly sliced sweet onion
2 T salted butter
1-2 T Extra Virgin Olive Oil
1/2 cup whiskey
1 tsp salt
1 tsp pepper
3 sprigs of fresh thyme chopped or 1 tsp ground dried thyme

Directions:

-Trim chicken if needed, cut in half if not using tenderloins.
-Pat chicken dry and sprinkle with salt pepper and thyme. Rub the spices into the meat and prepare frying pan.
-In a medium frying pan (I use non-stick) add in olive oil and turn to medium heat.
-Once oil starts to heat, add in onion slices, cook for about 3 minutes until they're golden and soft.
-Place chicken around the onions and cook for about 4-5 minutes on each side. The chicken will be getting color and will bounce back firmer to your cooking utensil when poked. Stir everything around getting chicken and onions unstuck from the bottom of pan with a wooden spoon or non-metal utensil.
-Add in butter, garlic, and mushrooms all at the same time to the onions and chicken. Stir every minute or so.
-As soon as the mushrooms are soft and getting a little color on their edges it's time to add the whiskey. Be Careful when adding it to the pan. Add it in slowly, closer to the bottom of the pan.
-Let the whickey sizzle for about a minute and give the pan a good stir.
-This is when you'll want to scrape up some of the yummy brown bits from the bottom of the pan.

Annnnnd that's it! We like to eat these with green beans and a side of roasted rosemary potato wedges (recipe for those to be posted later when I can make it and remember to take pics). I seriously might make this for dinner tonight because writing all of this out gave me a craving for this recipe. Thanks for trying it out!