Bourbon Pecan Chicken

This is an old picture, but this is the meal I made for Joe last February for Valentine's Day. He still tells me it is all time favorite meal that I have cooked! I got the idea from one of our favorite restaurants, City Range. They have Bourbon Pecan Chicken on the menu and I order it every single time we go there! I have been craving it and am thinking about making it this week, so I thought I'd share the recipe!

Hope you make it and love it as much as we do!


BOURBoN PECAN CHICKEN


Ingredients

* 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


Directions

1. 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.
2. 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.
3. Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.