Sweet Whiskey Cream Chicken

Ingredients:

Boneless, skinless chicken thighs

1 can of evaporated milk

1/4 cup of Honey Whiskey

Olive oil (extra virgin)

3 tablespoons of Yellow Mustard

3 tablespoons of Honey Mustard

3 garlic cloves

1-2 large broccoli crowns

Garlic powder 

Mrs. Dash (table blend)

Sea salt

Lemon pepper

1. In a med pan, cook the thighs in olive oil until done. Season with Mrs. Dash, garlic powder and a pinch of sea salt. Remove the thighs from the pan and set aside. Keep what was left over in the pan from the thighs cooking. You will be adding it to the whiskey sauce.

2. In a separate pan, add olive oil and heat. Dice the garlic cloves and add to the heated olive oil. Cook for about 3 minutes, then add the honey whiskey. Cook at a light boil for 5 minutes, stirring constantly.

3. Stir in the 2 mustards into a uniform mixture. Then slowly stir in the evaporated milk. Pour in the remaining chicken thigh goodness that was left in the pan. Stir sauce until there is an even consistency. Season with a pinch of sea salt.

4. In another sm/med pot, add about a cup of water. Bring to a light boil. Cut the broccoli into bite size pieces and add to the water. Steam for about 5 minutes, or just when the broccoli turns into a bright green. I like my broccoli to have a nice crunch. You don't want to cook it too long because you'll lose most of the nutritional elements. Season with lemon pepper.  

5. Plate the chicken and broccoli, pour the cream sauce over the chicken and serve.

-Let's eAt!