Chicken Coated with Apricot, Bourbon and Mustard Sauce


Have you indulged much over the holidays? I will say that i did not. Not because I tried to be good, but all that I made  was gone before I had time to have second. The cookies that I made were offered to my fellow co-workers at school. The macarons I made for my Christmas gifts were mostly gone as gifts, and my buche de Noel was all eaten by my two children before I had the chance to eat a piece. Boo hoo..

Well for those of you who need to start fixing lighter dinner option, I will offer you this quick recipe of baked chicken.


  • 4 chicken breasts
  • 1/3 cup of apricot marmalade
  • 1/3 cup of bourbon
  • 2 tbsp of old-fashioned mustard
  • 1 /4 tsp or more of red pepper flakes
  • salt
  • pepper
  1. First you will want to tenderize the chicken so that it will more tender.
  2. Cleanse the chicken by removing any nerves and fat.
  3. Then rinse each chicken breast under running cold water.
  4. Pat the chicken breasts dry.
  5. One at a time, place a chicken breast on the rectangular roulpat, fold the roulpat over the meat and with the rolling-pin, pound the chicken lightly to flatten it.
  6. Repeat this process for all chicken breast.
  7. Place all the chicken breast on the deep flexipat, and season the chicken by sprinkling salt and pepper on both sides. Set aside.
  8. Place all the ingredients mentioned above besides the chicken and the salt and pepper in  a small saucepan and bring it to boil. Cook for a few minutes.
  9. Divide the sauce equally into two small bowls.
  10. With a pastry brush, brush the chicken with this mixture.
  11. Cook in a warm oven at 400 for 15 minutes.
  12. When the chicken is cooked, remove it from the oven and let it stand for a few minutes for the juices to be reabsorbed.
  13. Slice the chicken and serve.
  14. Drizzle more sauce over the chicken. Et voila!


I served my chicken with oven roasted potatoes, zucchini spaghetti.

Bon Appetit and Happy Cooking!!!

2 thoughts on “Chicken Coated with Apricot, Bourbon and Mustard Sauce

  1. Hi Cecila

    I loved the squash soup recipe

    I need a good sauté pan pretty good size

    And good knives????

    Hope u can help

    Happy New Year

    Penni Kucaba



    • Good Afternoon Penni and Happy New Year,

      I am so glad you enjoyed the recipe of the squash soup. All the stainless cookware and knives are really wonderful. I used to use Cutco knives, but was never really happy with them.I had to sharpen them every 6 months. I love my demarle knives for many reasons. In two years I never had to sharpen them. they have a good weight, even a chef told me that the quality is superior. They are very easy to handle, fit perfectly in your hands. The compagny only offers 2, but I will tell you that they are the only 2 I use at all times.
      The stainless steel cookware is also of great quality, and so easy to clean.

      i would suggest the large frying pan.

      Let me know.

      I wish you a wonderful day, and look forward to hear from you.

      Cecile Wagner


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