Bourbon Pecan Chicken
I have had this in my recipe box for about a year now and never made it, until last night. I can't believe I waited so long. As scared as I was that my husband and my four year old wouldn't like the sauce (I put it on the side) they ended up using all of it. They loved it, and my husband was really impressed. I substituted Whiskey for Bourbon, and Olive Oil for Clarified Butter. Improvements for next time:
I will pound out the chicken so that they cook more evenly and juicier, I will use the clarified butter, since it doesn't burn as fast in the pan, and I will use a little less Dijon mustard,, just a little. It was quick, easy and elegant. I can't wait to have company over for dinner to make this meal.
3 users found this review helpful
Jan. 7, 2008