Description
Chicken breasts are coated in a pecan breading, and fried in a skillet. Then a rich bourbon sauce is poured over them before serving. This is a fabulous recipe that my Mother gave me from a upscale restaurant in New York. It is to die for. ENJOY!!
Ingredients
- ½ cup finely chopped pecans
- ½ cup dry bread crumbs
- 8 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves
- ¼ cup clarified butter, melted
- ¼ cup Dijon mustard
- ¼ cup dark brown sugar
- 2 ⅔ tablespoons bourbon whiskey
- 2 tablespoons soy sauce
- 1 teaspoon Worcestershire sauce
- ¾ cup unsalted butter, chilled and cut into small cubes
- ½ cup sliced green onions
Instructions
- Stir together the pecans
- bread crumbs
- and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan
- and fry on both sides until nicely browned and chicken meat is cooked through
- about 10 minutes per side.
- In a small saucepan
- whisk together the Dijon mustard
- brown sugar
- bourbon
- soy sauce
- and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat
- then remove from the burner
- and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat.
- Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken
- and sprinkle with green onion.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 8