|
|
from the Recipe
Files....
Bourbon Pecan Chicken
INGREDIENTS:
|
1/2 cup
finely
chopped
pecans
1/2 cup
dry
bread
crumbs
8
skinless,
boneless
chicken
breast
halves
1/4 cup
clarified
butter,
melted
1/4 cup
Dijon
mustard
1/4 cup
dark
brown
sugar
|
2 2/3
tablespoons
bourbon
whiskey
2
tablespoons
soy
sauce
1
teaspoon
Worcestershire
sauce
3/4 cup
unsalted
butter,
chilled
and cut
into
small
cubes
1/2 cup
sliced
green
onions
|
DIRECTIONS:
|
1. |
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. |
|
2. |
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. |
|
3. |
Arrange the
chicken
breasts on a
large
serving
plate. Pour
the sauce
over the
chicken, and
sprinkle
with green
onion.
Serves 8.
Ready in 30
minutes. |
|
|
|
|
