When you think of a family dinner, what comes to mind?
In the past, family dinners were an expected part of every home. These days, our world is a little different and a meal shared together with all the family members around the table has become a rarity. Instead of working together to prepare the meal, set the table and later clean up, so many of us grab something on the go or fix ourselves food on an individual basis.
What a shame.
Dinner is a place where you belong, a shared experience and a time when you can relax and be yourself.
One of the dishes that our family has enjoyed for dinner probably more than any other are these chicken cutlets. In fact, it's one of my brother, Mark's, favorite dishes. We have served this at countless events but mostly at family dinners. Everyone loves them.
The chicken is so juicy, it's hard to believe that it's chicken breast. Since it steams in the sweet barbecue and mild barbecue sauce, it makes the chicken even more tender. You can partially make it ahead of time for convenience.
What are some of your warmest family dinner memories?
Yields: 6 cutlets
Ingredients:
2 chicken breast halves
½ cup flour
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic and onion powder, each
¼ teaspoom paprika and cayenne pepper, each, optional
2 eggs
Sauce: (There will be enough sauce for at least double the amount of chicken cutlets. I like to make extra and store in the refrigerator to enjoy with other dishes.)
Homemade barbecue sauce, or use ¾ -1 cup store-bought sauce
2 Tablespoons bourbon Cut each breast horizontally in half.
Cut the top part in half. 
Repeat with the other breast. You will have 6 cutlets. If your chicken is larger, you may get 4 cutlets from each breast. If the cutlets are not even, cover with plastic wrap and pound into an even thickness.
Mix up the flour, salt pepper, garlic powder, onion powder, paprika, cayenne pepper in a pie plate (or any dish that is deep). 
Beat 2 eggs is another pie plate or dish. Heat about 1 Tablespoon of oil in a nonstick skillet over medium high heat.
Dredge the chicken thoroughly in the flour mixture.
Dip in the egg wash.
Immediately nestle in the hot oil. 
Cook the chicken about 2-3 minutes per side, just until golden. 
The chicken should NOT be fully cooked at this point. This is very important. If your chicken is not browning with 2 minutes, increase the temperature. The cutlets will continue to cook in the sauce, so don't overcook it.
Prepare the barbecue sauce. Add the bourbon. You can also use rum. The bourbon or rum add a sweetness and great flavor to the sauce, as well as thinning it out. If you prefer not to use either, you can substitute plain water, although it won't add any flavor. The main purpose of this step is to thin out the sauce and promote better steaming as the cutlets cook in the sauce. These chicken cutlets will be so juicy, moist and flavorful. Brush sauce on the chicken and place in a rimmed baking dish. 
Cover with aluminum foil. Bake in preheated 350 degree oven for 10-15 minutes, just until cooked though. You can also cook the cutlets in the sauce in a saucepan or pot. Cover and cook on low heat until cooked through.
To make this dish ahead of time, prepare it all the way through except the last step of cooking it in the oven. If the chicken is cold, you will need to cook it longer to heat it through.
Just wanted to say that I made these and they turned out soo good! Thanks for a great recipe:)
Can I use rum extract?
I wouldn't recommend it, Olga. If you don't have bourbon or rum, just use a little bit of water instead.
these turned out very yummy but my family is not used to sweet chicken. I love it though. 🙂 is it possible to make it less sweet?
Hi Vera!
Sure, add less honey and molasses:).
if I'm making a lot can I put them on top of each other in the oven?
Olga, to be honest with you I don't even know what is bourbon? Is it what it says o the bottle?
Olga, sorry to bother you .... I just wanted to let you know that I have Googled about the bourbon ( I don't know why I haven't thought about it before:) ) so now I know exactly what it is and will purchase a bottle of whiskey bourbon. Thanks for the great recipes and God bless you!
Not a problem at all:) I'm glad you found the answer before I got a chance to write back. I use bourbon mostly for sauces or even in frosting:) It gives a rally great flavor to dishes.
Thank you 🙂
Olga hi:)
I have a question, if I dont have any rum or bourbon can I substite cooking wine?
Yes. You can even use broth or water.
Olga, thank you so much for this great recepe 🙂 I made it last night and just couldn't believe that this was chicken breast, It came out so juicy "melt in your mouth" as my niece put it.
Thanks again and God bless your family!
That's exactly what we love about this chicken - how tender and juicy it is:)
Olga, last time I made it I have used water in BBQ sauce. Since I don't have rum do you think I can use brandy this time?
Thanks 🙂
I think it should be fine, but I can't say for sure since I always make mine with bourbon.
Olga I made these Saturday and they turned out delicious! The chicken is so tender and moist.
Hi Roza!
I'm so glad to hear that you enjoyed them. It's always great hearing that these recipes are used by others.
looks so good! gonna make this on monday cant wait yum!