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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 whole(s) skinless, boneless chicken breast halved |
1/2 cup(s) pecans finely chopped |
1/2 cup(s) dry bread crumbs |
1/4 cup(s) clarified butter or drawn butter melted |
1/4 cup(s) dijon mustard |
1/4 cup(s) dark brown sugar |
2 2/3 tablespoon(s) bourbon whiskey |
2 tablespoon(s) soy sauce |
1 teaspoon(s) worcestershire sauce |
3/4 cup(s) unsalted butter chilled and cut into small cubes |
1/2 cup(s) green onions sliced |
Directions:
1. Stir together the pecans, breadcrumbs, and 2 T. 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 T. 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 c. 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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