1/4 cup Finely Chopped Pecans
1/2 cup Bread Crumbs
4 Skinless, Thin Chicken Breasts
1/4 cup Clarified Butter, Melted
1/4 cup Dijon Mustard
1/4 cup Dark Brown Sugar
2 2/3 tbsp. Bourbon Whiskey
2 tbsp. Soy Sauce
1 tsp. Worcestershire Sauce
3/4 cup Unsalted Butter
1/2 cup Sliced Green Onion
Bourbon Pecan Chicken Directions
- Mix the finely chopped pecans, bread crumbs and 2 tablespoons of melted clarified butter together and spread evenly on a plate. Heat the remaining 2 tablespoons of clarified butter in a large skillet on medium heat.
- Press the chicken breasts in to the bread crumb mixture, coating on both sides and place in to the skillet. Fry on both sides until golden brown, about 10 minutes per side.
- In a small saucepan, whisk together dijon mustard, brown sugar, bourbon whiskey, soy sauce and Worcestershire sauce until smooth. Bring to a simmer over medium heat then remove from burner. Whisk in 3/4 cup of unsalted butter, one piece at a time.
- Plate over mashed potatoes, add bourbon sauce and green onions.