| WHAT'S COOKING?! |
[25 Jan 2008|08:32pm] |
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mood |
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 bouncy |
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music |
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Yael Naim - New Soul |
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Bourbon Pecan Chicken 
Chicken breasts are coated in a pecan breading and fried in a skillet. Then a rich bourbon sauce is poured over them before serving.
1/2 cup finely chopped pecans
1/2 cup dry breadcrumbs
1/4 cup clarified butter, melted
8 skinless, boneless chicken breast halves
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, breadcrumbs, 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 the chicken is cooked through, about 10 minutes per side.
2.) In a small saucepan, whisk together the 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 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 onions.
~Enjoy~
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