Pecan Chicken With Bourbon Sauce
photo by I'mPat
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1⁄2 cup pecans, finely chopped (make sure the pieces are small)
- 1⁄2 cup seasoned dry bread crumb
- 2 eggs
- 1 tablespoon water
- 4 boneless skinless chicken breast halves
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1⁄4 cup Dijon mustard
- 1⁄4 cup dark brown sugar (make sure you use dark)
- 2 tablespoons bourbon whiskey
- 2 tablespoons low sodium soy sauce
- 1 teaspoon Worcestershire sauce
- 3⁄4 cup unsalted butter, chilled and cut into small cubes
- 1⁄2 cup sliced green onion
directions
- Mix together the pecans and bread crumbs, on a plate.
- Beat the eggs and water in a pie plate.
- Pound the chicken breasts to thin them. This helps so you won't have to cook the coated chicken breasts too long. You want to avoid burning the pecan coating.
- Heat the 2 T. butter and 1 T. olive oil in a nonstick skillet over medium heat.
- Dip the chicken breasts, both sides, into the eggs.
- Press the chicken breasts, both sides, into the pecan and bread crumb mixture, coating them evenly.
- Cook the chicken breasts over medium heat (adjust as needed) until nicely browned and cooked through. Depending on the thickness and size of your chicken breasts, it could be anywhere from 5 to 10 minute per side.
- Meanwhile, in a small saucepan, whisk together the dijon mustard, dark 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 cups of unsalted butter, a few pieces at a time. Do not return to the heat.
- Arrange the chicken breasts on a large serving platter and pour some of the sauce over. Sprinkle with green onions. Or you can plate them individually.
- You may choose to pool the sauce or drizzle or serve the sauce on the side. The choice is yours!
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Reviews
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Great recipe! The pecans/panko bread crumbs provided just the right crunch and flavor - It didn’t even need any salt or pepper. The sauce is the bomb – and together with the chicken, it is so definitely restaurant quality and I can see why this is a popular recipe. You gave us a great one, LIG, and thanks a bunch! This will be made many-a-more-time! Made it for FYC.
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I must say that this recipe is awesome. I made it the first time for my 1st married anniversary. The sauce is just TOO good! So rich. I must admit I modified 2 things about it: I use less butter than the recipe asks for and since I don't have Bourbon, I use white rum (a good one). The sauce comes out great. And for the chicken, I just seal the flavor in a pan, but then after it's golden I transfer to the oven (200°C) until it's cooked. I still have to try cooking it all the way in the pan. In conclusion, this recipe is great and the sauce is such a game changer.
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Tweaks
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Easy and good. I used two chicken breasts and carefully sliced each into three thin filets rather than pounding them. I had lots of the coating leftover, so it is probably just the right amount if you use 4 chicken breasts. I used all the sauce ingredients but adjusted the amounts as follows and it still came out great:<br/>Used only about 1.5 tablespoons of dijon mustard, dark rum instead of bourbon, 1 tablespoon of soy sauce and only 2 tablespoons of butter. It was more than enough sauce for 2 people, probably enough for 4.
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Yummy! I did halve the recipe. Pounding the chicken and slicing into 8 pieces. Which I seasoned with pepper and some Italian herbs. I did brown then placed into a warm oven to finish cooking. Found the sauce on the sweet side. Also cut back on the butter. Next time I`ll use Grand Marnier in place of the bourbon. Thanks for a great dish!
RECIPE SUBMITTED BY
LifeIsGood
United States
Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!