Reviewed: May 17, 2012

The chicken is ok but the sauce is just like straight mustard. Might as well just open up the mustard bottle and pour it on top of the chicken.

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Reviewer:

Serpeture

Reviewed: Apr. 3, 2012

This recipe is a keeper, the flavors mix together so well. I made it as written and was very happy with the results. After that however to make things a little easier I baked the chicken in the over at 350 for 40 minutes and the pecans toasted beautifully without having to worry about burning them, the chicken was nice and moist.

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Reviewer:

Autumn

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Cooking Level: Expert

Home Town: Credit River Township, Minnesota, USA

Living In: Savage, Minnesota, USA

Reviewed: Mar. 27, 2012

So so so yummy! We watch our calorie intake, so I made some changes. Instead of pan frying in butter, I coated the chicken in a beaten egg, then dusted with the nut mixture, and baked at 375 for about 40 minutes (turning once). When I made the sauce, I added a little bit of margarine at the end instead of the butter. It was fantastic! My fiance and I really enjoyed it. Great served with a vegetable. I am going to make an Asian style sauce next time with almonds instead of pecans. Thanks for sharing will definitely make again!!!

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Reviewer:

Rdsxlolo

Cooking Level: Intermediate

Home Town: Eastchester, New York, USA

Living In: Altamonte Springs, Florida, USA

Reviewed: Feb. 26, 2012

This was not good, although I mistakenly used Tennessee Whiskey...

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Reviewer:

KLS

Cooking Level: Intermediate

Reviewed: Feb. 19, 2012

Wonderful flavor and fairly quick. served it with bowtie pasta.

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Reviewer:

Terry Flagg

Cooking Level: Expert

Home Town: Medford, Oregon, USA

Living In: Centennial, Colorado, USA

Reviewed: Feb. 17, 2012

This tasted really yummy as long as you didnt use too much sauce. If you drizzled a little on it was very good, but if you put too much i founf it way too salty. Im giving it 4 stars instead of 5 because of the saltiness, and it was also a bit hard to get the pecans to stick to the chicken. But overall, good taste.

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Reviewer:

Ilikefrenchies

Cooking Level: Intermediate

Reviewed: Feb. 9, 2012

I made this recipe to a tee and it was perfect. The only thing i would note is I used 8 - 6 ounce chicken breasts and pounded them out. It was a hit with the family and will be a "go to"dish for guest and friends.

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Reviewer:

Bizzer

Reviewed: Jan. 29, 2012

The breading for the chicken was quite good. I did not have clarified butter, so I used butter and olive oil. I also cooked the onions first and then cooked the chicken on top. Most of the onions ended up stuck to the chicken, but it allowed for the chicken to have great flavor. As for the sauce, if I'd realized that the dominant ingredient in the sauce was mustard, I wouldn't have made it. In fact, that should be what is emphasized in the title of this recipe and not bourbon, because it's really all you can taste. I tried to cover the flavor, but was unable to and no one else in my household ended up using it either. If I were to make this again, I would definately be in search of another sauce.

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Reviewer:

ValleyLily

Reviewed: Jan. 28, 2012

a dish to impress guests for sure. The only thing i did differently was triple the sauce recipe and served over wide egg noodles. I didn't have bourbon so i used templeton rye whiskey. don't know how that affected the flavor but it was awesome. the sauce gets better over time, so if you can make the sauce a day in advance it will be really good. not really sure why the recipe is so specific about how to add the butter to the sauce because i just threw it all together and it was great.

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Reviewer:

JILLYWIB

Reviewed: Jan. 22, 2012

I only use regular butter for sauce .Fry then bake 350 for 15 mins. I brown the breasts in oil. I only get enough coating for 6 breasts. Everyone I make this for wants the recipe.

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