Bourbon Pecan Chicken

Bourbon Pecan Chicken

447
PGRAFF 0

"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

30 m {{adjustedServings}} servings 486 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 486 kcal
  • 24%
  • Fat:
  • 33.1 g
  • 51%
  • Carbs:
  • 15.5g
  • 5%
  • Protein:
  • 28.6 g
  • 57%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 537 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

447
  1. 579 Ratings

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Hey everyone, this recipe is my very favorite! Please understand that the clarified butter called for is easy to make, and also imperitive to the success of the instructions of this recipe. You ...

HELPFUL TIPS NOT MENTIONED: I really don't see how the clarified butter makes or breaks this recipe as mentioned by several because I've taken the time to do it & my picky guests over the years ...

This recipe is just great. I use less butter in the sauce, about half, or I find it is too oily. Toasted almonds also work for the crust. To solve the problem of the chicken burning easily, I us...