Coffee-Crusted Chicken with Bourbon Creme Sauce

Ingredients:
Sauce -
1 Tbs butter
1/4 cup finely chopped yellow onion
1 tsp minced garlic
ground pepper
1/4 cup bourbon
1 cup low-sodium beef stock
6 Tbs heavy creme
kosher salt 1 tsp finely chopped fresh thyme

Rub -
1 tsp dark-roasted coffee
1 tsp finely chopped thyme
1 tsp kosher salt
1/2 tsp pepper
4 boneless pork or chicken breasts
EVOO

Directions:
Sauce: medium heat, melt butter. Add onion, cook until tender (about 3 minutes). Stir occasionally to prevent browning. Add garlic and cook for 1 minute more, stir occasionally. Remove from heat, add bourbon and return to heat. Once flame subsides, reduce heat to medium and add the beef stock and cream. Simmer until about 1.3 cup liquid remains, 15-20 minutes (could take up to an hour), stirring occasionally. Add the thyme. Season with salt and pepper to taste.

Rub: small bowl, mix and rub with fingers.

Allow meat to stand at room temp for 20-30 minutes before grilling. Lightly brush meat with EVOO grill over medium heat.

Recipe Courtesy of Taylor Whittell