PECAN CHICKEN WITH BOURBON SAUCE
This is a restaurant recipe that I modified slightly. The bourbon sauce is wonderful, either pooled beneath the chicken and/or drizzled over the top. This recipe makes a lot of sauce. You can save some of the extra sauce for use later or drizzle the sauce over your veggies! Great pecan taste and crunch. Make sure you adjust your heat, while cooking the chicken, so the pecan coating does not burn. Don't skip the green onion to sprinkle over the finished product, it is part of the whole taste sensation! This recipe works for a weekly night dinner or even for company. Enjoy!
Provided by LifeIsGood
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix together the pecans and bread crumbs, on a plate.
- Beat the eggs and water in a pie plate.
- Pound the chicken breasts to thin them. This helps so you won't have to cook the coated chicken breasts too long. You want to avoid burning the pecan coating.
- Heat the 2 T. butter and 1 T. olive oil in a nonstick skillet over medium heat.
- Dip the chicken breasts, both sides, into the eggs.
- Press the chicken breasts, both sides, into the pecan and bread crumb mixture, coating them evenly.
- Cook the chicken breasts over medium heat (adjust as needed) until nicely browned and cooked through. Depending on the thickness and size of your chicken breasts, it could be anywhere from 5 to 10 minute per side.
- Meanwhile, in a small saucepan, whisk together the dijon mustard, dark 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 cups of unsalted butter, a few pieces at a time. Do not return to the heat.
- Arrange the chicken breasts on a large serving platter and pour some of the sauce over. Sprinkle with green onions. Or you can plate them individually.
- You may choose to pool the sauce or drizzle or serve the sauce on the side. The choice is yours!
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Ean Munoz
[email protected]I love the combination of the bourbon and pecans in this dish. It's a really unique and flavorful way to cook chicken.
Nze Isco
[email protected]This is my new go-to recipe for pecan chicken. It's so easy to make and always turns out delicious.
Hanri
[email protected]This dish was a bit too salty for my taste. I think I'll reduce the amount of salt next time.
Mahvrti
[email protected]I'm not sure what I did wrong, but my sauce turned out grainy. I think I might have added the pecans too early.
Reyna Wadhawan
[email protected]This was the best pecan chicken with bourbon sauce I've ever had. The chicken was cooked to perfection, and the sauce was rich and flavorful. I will definitely be making this again.
Bluzign Concepts
[email protected]Not a fan of the bourbon sauce. It was a bit too sweet for my taste.
Alouisa Williams
[email protected]This dish is a keeper! The chicken was moist and juicy, and the sauce was rich and flavorful. I served it with mashed potatoes and green beans, and it was a perfect meal.
Malidu Sampath
[email protected]I followed the recipe exactly, but the sauce didn't thicken up. I ended up adding a cornstarch slurry, which helped.
Mohan Parajuli
[email protected]This dish was amazing! The chicken was cooked perfectly and the sauce was so flavorful. I will definitely be making this again.
Daniel Gonzales
[email protected]The chicken was a bit dry, but the sauce was very good. I think I'll try marinating the chicken next time.
md surujjaman
[email protected]This was my first time making pecan chicken with bourbon sauce, and it turned out great! The sauce was easy to make and had a delicious flavor. I'll definitely be making this again.
RajDas RajDas
[email protected]I've made this dish several times, and it's always a hit. The combination of the bourbon sauce and the pecans is just perfect. I highly recommend it!
Don Mike
[email protected]This pecan chicken with bourbon sauce was an absolute delight! The chicken was juicy and flavorful, and the sauce was rich and decadent. I served it over rice, and it was a perfect meal.