Honey-Bourbon Glaze

So, now that I bought a bottle of bourbon to make a batch of cupcakes, I'm using it for other things.  Because it is delicious.  One of the first things I tried was a glaze.  Simple, uses about 5 ingredients, took about 2 minutes to make, plus cook time for the chicken: a good weeknight meal with lots of flavor.  The recipe that follows makes enough glaze for 1 generously flavored chicken breast.

Honey-Bourbon Glazed Chicken Breast
1 Tbsp Honey
1 1/2 Tbsp Bourbon
1 clove garlic, minced
salt and pepper, to taste
1 chicken breast
1 Tbsp oil for cooking

Combine the honey, bourbon, garlic, salt, and pepper in a small bowl.  It should form a liquid with a viscosity similar to oil; fluid, but a little thicker than water.  Spoon a little of the glaze over the chicken breast.  Heat the oil in a pan over medium-high heat, and place the chicken, glaze-side down, in the pan.  Spoon most of the remaining glaze on the upper side of the chicken (it will flow down into the pan and thicken as the chicken cooks).  After the bottom half of the chicken is cooked, flip the chicken over, and pour the remaining glaze onto the cooked side of the chicken.  Be sure to periodically stir the chicken and glaze around the pan to prevent burning of the glaze.  Cook until the chicken is done, plate it, and pour the thickened glaze over.

As you can see in the photo below, I served this simply with potatoes.  I sliced them thin and cooked them in oil in the same pan I had just used for the chicken (without rinsing-- if there was any more glaze in there, the potatoes were going to get it), and seasoned them with salt and pepper.  The simplicity of the potatoes (and fresh veggies on the side) allowed the glazed chicken to really stand out.

As for the chicken: WONDERFUL flavor.  I was really pleased with how this turned out.  I used a little bit more pepper than I probably meant to, but that actually gave it a nice kick.  It had a sweet and savory balance, and I found myself wanting to wipe every last bit off my plate.  I would like to try marinading with the bourbon next time; it gives an additional tenderness that you don't get with a glaze.