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Bourbon Pecan Chicken

SUBMITTED BY: PGRAFF PHOTO BY: Allrecipes

"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!!"

RECIPE RATING:

Read Reviews (306)

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PREP TIME	20 Min
COOK TIME	10 Min
READY IN	30 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

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

What to Drink?
	Chardonnay
	Classic Old Fashioned

DIRECTIONS

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.
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.
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

Reviewed on Nov. 1, 2005 by mamamelton

Hey everyone, this recipe is my very favorite! Please understand that the clarified butter... MORE

Reviewed on Jul. 13, 2005 by Bodicea

This recipe is just great. I use less butter in the sauce, about half, or I find it is too... MORE

Reviewed on Dec. 3, 2005 by CYNJAMS

This is my new favorite chicken dish! All the right tastes perfectly blended. A few... MORE

Reviewed on Oct. 28, 2005 by Becky

Wow! This was fantastic! And I did just about everything possible to screw it up. I was out of... MORE

Reviewed on Aug. 6, 2006 by clairedoby

I am giving this four stars because I COULD NOT get the pecan/butter mixture to stick to the... MORE

Reviewed on Dec. 6, 2005 by Melissajean

This is similar to pecan-crusted chicken that I make all the time because it is frequently... MORE

Reviewed on Jun. 16, 2006 by ROOKIE COOKIE

This could be a meal I would buy at a fancy restaurant! I made this exactly as written and it... MORE

Reviewed on Nov. 12, 2005 by JDVMD

What a great recipe! This is now one of my all-time favorites from Allrecipes. Definitely... MORE

Reviewed on Dec. 7, 2005 by Brooke's Mom

My family loved this dish. Very easy to prepare which I love! MORE

Reviewed on Mar. 10, 2005 by mommyluvsnoah

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.

mommyluvsnoah
Mar. 10, 2005

I wasn't quite sure what I wanted to rate this so I settled on four stars. The taste is very good and we enjoyed the meal immensely. However, I do have some issues with the recipe. For one thing I cooked two large chicken breast but kept the sauce proportions the same as the original recipe. I ended up with enough sauce to drizzle a good amount over the chicken without smothering it and a little to drizzle over the mashed potatoes. But that was it. I am not sure how the same amount of sauce would serve 8 pieces of chicken. Another issue was that like a previous reviewer I also had problems getting the coating to stick to the chicken. I bought pecan pieces and then pulsed them in my food processor a few times so they were pretty fine. They were not however as fine as the bread crumbs. I don't know if this was the problem or what. I did brush the chicken with a little melted butter before coating but this did not seem to help. I might try baking the dish in the oven next time instead of frying and seeing how that works. Overall the meal was good but the recipe has a couple of problems and is a fairly involved process. Just a side note: to clarify butter easily just melt a stick in the microwave then let sit a few minutes. You can just spoon the fat off the top then pour the yellow liquid into a separte container. THis does not give you the pure clarified butter that straining will but it works fine for this recipe.

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I wasn't quite sure what I wanted to rate this so I settled on four stars. The taste is very... MORE

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