Ingredients: |
Ingredients: 1/4 c. Dijon mustard
1/4 c. dark brown sugar
2 Tbsp. + 2 tsp. bourbon
2 Tbsp. soy sauce
1 tsp. worchestershire sauce
1/2 c. finely ground pecans
1/2 c. dry plain bread crumbs
4 double breasts of chicken, boned, trimmed and split into 8 pieces or just use boneless/skinless breasts and split
4-6 Tbsp. clarified butter (see below)
6 ounces chilled, unsalted butter, cut into 12 pieces
1/2 c. scallion tops,sliced into small rounds
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Directions: |
Directions:1) Whisk together mustard, sugar, bourbon, soy, and worchestershire. Set aside.
2) Mix together pecans and bread crumbs. Press chicken breasts firmly into crumbs, coating well.
3) Heat 2 Tbps. butter in large skillet until bubbly hot. Add chicken breasts and cook until nicely browned on both sides and cooked through. If necessary, cook chicken in batches, wiping pan clean, and replenishing butter between batches.
4) In a small saucepan, bring the bourbon mixture to a low simmer watching carefully. Remove from heat and, whisking constantly, add the 6 ounces of butter, 1 piece at a time. Allow each piece of butter to melt before adding anothere. Do not reheat sauce.
5) Arrange chicken on plates, allowing 2 pieces per person. Pour sauce over chicken and sprinkle with sliced scallions.
CLARIFIED BUTTER:
1) Heat butter in sauce pan until bubbly. Remove from heat and set aside for 1 hour while all milky particles settle to the bottom.
2) With a ladle, skim the melted butterfat into another container, leaving milky residue in bottom of sauce pan. Discad milky residue. Butter fat is now clarified and ready to use. |
This recipe for Bourbon Pecan Chicken is from