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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
(267)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
10 Min
READY IN
30 Min
SERVINGS
(
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Servings
US
METRIC
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
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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
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mamamelton
Nov. 1, 2005
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!
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45 users found this review helpful
Hey everyone, this recipe is my very favorite! Please understand that the clarified butter...
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Reviewed on Jul. 13, 2005 by Bodicea
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Bodicea
Jul. 13, 2005
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.
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27 users found this review helpful
This recipe is just great. I use less butter in the sauce, about half, or I find it is too...
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Reviewed on Dec. 3, 2005 by
CYNJAMS
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CYNJAMS
Dec. 3, 2005
This is my new favorite chicken dish! All the right tastes perfectly blended. A few suggestions- Ask your butcher to pound out the chicken a little for you- it cooks a little faster and more evenly. Keep a cookie sheet sprayed with nonstick cooking spray in a 350 oven so as you finish cooking each piece of chicken you can keep it warm while you finish cooking the other pieces because they won't all fit in one pan. I followed the directions exactly for the sauce, but don't know why next time I couldn't just melt the butter seperately then stir it into the rest of the sauce. Enjoy and thanks PGraff for the recipe!
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21 users found this review helpful
This is my new favorite chicken dish! All the right tastes perfectly blended. A few...
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Reviewed on Dec. 6, 2005 by
Melissajean
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Melissajean
Dec. 6, 2005
This is similar to pecan-crusted chicken that I make all the time because it is frequently requested by family members. I pound chicken breasts thin and coat with buttermilk and then 50-50 ratio of bread crumbs and pecans (bread crumb mixture will get soggy so reserve some to the side for last couple of chicken breasts). Saute in approx. 2 tbsp butter and 2 tbsp olive oil (to keep butter from burning at high heat-quicker than clarifying butter). For the kids in my family, I serve with honey dijon sauce (dijon, mayo and honey) or ranch dressing. I also add a little paprika, garlic powder and kosher salt to breading mixture. My husband hates nuts but loves this recipe-I just chop pecans really fine. Definitely 5 star!!!
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16 users found this review helpful
This is similar to pecan-crusted chicken that I make all the time because it is frequently...
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Reviewed on Oct. 28, 2005 by
Becky
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Becky
Oct. 28, 2005
Wow! This was fantastic! And I did just about everything possible to screw it up. I was out of Dijon, so used regular mustard. Was out of bourbon, so used Scotch Whiskey. Was out of butter, so used "tub" margarine. It still turned out wonderful! Flavorful, juicy (not dry like most of my chicken dishes!), my family loved it. Suggestions: Make sure the pecans are chopped/ground very fine so they will stick. Make the sauce ahead of time (it seemed to increase in flavor when we reheated it later for leftovers). The pecan breading will burn quickly, so try browning it very fast over high heat in a bit of vegetable oil, just a couple of minutes per side, then place on a cookie sheet (spray with Pam first) in a 350 oven for 15 minutes or so to finish cooking. I served it with a simple rice pilaf and steamed broccoli. This is a delicious dish, quick and easy, and a new family favorite. Sophisticated enough for company too!
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15 users found this review helpful
Wow! This was fantastic! And I did just about everything possible to screw it up. I was out of...
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Reviewed on Jun. 16, 2006 by
ROOKIE COOKIE
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ROOKIE COOKIE
Jun. 16, 2006
This could be a meal I would buy at a fancy restaurant! I made this exactly as written and it was great. At first I thought I had burned the chicken when I turned it over but it was the brown sugar that had caramelized. I would venture to say that this is the best chicken recipe that I've found and I will be making this one again and again.
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13 users found this review helpful
This could be a meal I would buy at a fancy restaurant! I made this exactly as written and it...
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Reviewed on Dec. 7, 2005 by Brooke's Mom
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Brooke's Mom
Dec. 7, 2005
My family loved this dish. Very easy to prepare which I love!
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12 users found this review helpful
My family loved this dish. Very easy to prepare which I love!
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Reviewed on Nov. 12, 2005 by
JDVMD
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JDVMD
Nov. 12, 2005
What a great recipe! This is now one of my all-time favorites from Allrecipes. Definitely impressive to serve to someone. I cannot wait to make this again and probably will have it again tomorrow. It was quick, easy, gourmet and most of the ingredients are already in your pantry. Went great with some whipped sweet potatoes. It also turned a cheap bottle of wine into a terrific bottle of wine because of the flavors of the sauce. Pounded my breasts thin and used a bit more pecans than called for. Also, used an olive oil/butter mixture and finished off in the oven.
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12 users found this review helpful
What a great recipe! This is now one of my all-time favorites from Allrecipes. Definitely...
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Reviewed on Aug. 6, 2006 by clairedoby
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clairedoby
Aug. 6, 2006
I am giving this four stars because I COULD NOT get the pecan/butter mixture to stick to the chicken. Then it fell off and it also burned during cooking. The flavor is FANTASTIC and I am going to make again, but this time I will NOT mix butter into pecan and breadcrumbs and coat chicken with egg then roll in mixture. Also, I will fry both sides and then bake until done. Very tasty sauce! Mmmmm! UPDATED: I changed to five stars with this version. Do not add butter to pecan mixture, keep dry. Dip chicken in egg and then roll in pecan mixture, will stick nicely. Then bake in glass dish and pour sauce over. Very tasty and a little healthier!!
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11 users found this review helpful
I am giving this four stars because I COULD NOT get the pecan/butter mixture to stick to the...
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