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Pecan-Bourbon Chicken

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One bite of this Pecan-Bourbon Chicken and your mouth will encounter an explosion of flavours and textures. Crisp pecan crust, tender, warm chicken, and a rich soothing bourbon sauce, will leave you salivating and wanting more. Best served with some fluffy and delicious mashed potatoes. Taking comfort food to the next level.

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Makes: 8 servings || Takes: 30 Minutes

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1/2 cup finely chopped pecans

1/2 cup dry breadcrumbs

8 skinless, boneless chicken breasts, halved

1/4 cup clarified butter, melted

1/4 cup Dijon mustard

1/4 cup dark brown sugar

2 and 2/3 Tbsp bourbon whiskey

2 Tbsp soy sauce

1 tsp Worcestershire sauce

3/4 cup unsalted butter, chilled and cut into small cubes

1/2 cup green onions, sliced[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][vc_column width=”1/2″][vc_column_text]


Stir together the pecans, bread crumbs, and 2 Tbsp of clarified butter. Spread the mixture out on a plate.

Coat both sides of the chicken breast by pressing both sides into the mixture.

In a large skillet, over medium heat, heat the remaining 2 Tbsp of clarified butter.

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 cup 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 garnish with green onion. 

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