Wednesday, November 4, 2009

NRW: Pecan Crusted Bourbon Chicken

Because I'm in a happy hour state of mind :~)

  • 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
  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.
  2. 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 for about 2 minutes each. 
  3. place the chicken in the oven at 350 degrees for about 15-20 minutes until done. 
  4. 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. 
  5. Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.