Bourbon Pecan Chicken

Bourbon Pecan Chicken

424 Reviews 24 Pics
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
PGRAFF
Recipe by  PGRAFF

“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!!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

ADVERTISEMENT

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.

Share It

Reviews (424)

Rate This Recipe
mamamelton
176

mamamelton

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 can make clarified butter by melting twice the butter called for in the microwave, pop it in the fridge, and in about an hour (do this ahead of time), you can take it out, pull off the solid top, and you have clarified butter liquid in the cup. Remeasure for an accurate amount. If the recipe burned to fast before, or you had to bake after frying, give it another try. You won't be disappointed. Thanks a lot PGraff, you're a great cook!

Chef Joy
111

Chef Joy

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 could NEVER tell a difference. I just use 1T unsalted butter, 1T olive oil. I do know that this is always hands down the best dish I make and people can't stop eating even if they're "bird eaters." I just use egg with a splash of milk to coat this (instead of butter) before adding the pecan breading because it sticks better. I brown each side for 2 minutes, which is perfect, and then stick in the oven at 375 for 15 min. This is always moist. I use all of the butter stated for the sauce b/c this helps simmer down the taste of alcohol. I use Jim Beam and on accident one time, I used a Rum. Still edible though (thank goodness, considering this is what I use any time new guests come over). This goes perfect with a strawberry salad and for the best dressing in the world, try the one on "Strawberry Romaine Salad I." I've never tasted anything so perfect!

Bodicea
93

Bodicea

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 use a little butter and olive olive oil to increase the smoke point. When I brown both sides, about 2 minutes each, I use an old restaurant trick and finish the chicken in the oven at 350 degrees for about 15-20 minutes until done.

More Reviews

Similar Recipes

Bourbon Chicken
(351)

Bourbon Chicken

Pecan Breaded Chicken Breasts
(197)

Pecan Breaded Chicken Breasts

Pecan Chicken Breasts Stuffed with Cream Cheese and Broccoli
(86)

Pecan Chicken Breasts Stuffed with Cream Cheese and Broccoli

Mary's Pecan Crusted Chicken
(65)

Mary's Pecan Crusted Chicken

Pecan Dijon Chicken
(74)

Pecan Dijon Chicken

Best Bourbon Chicken
(52)

Best Bourbon Chicken

Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Best Bourbon Chicken

>

next recipe:

Bourbon Chicken