Pecan Crusted Chicken with Kentucky Bourbon Sauce Recipe
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Category: |
Category: |
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Chicken |
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Ingredients: |
Ingredients: 1 c. finely chopped pecans
1 c. panko or dried breadcrumbs from Italian bread
6 whole chicken breasts (10-12 oz. per breast), halved, skinned, boned and trimmed
salt and pepper to taste
½ c. buttermilk
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Directions: |
Directions:Preheat the oven to 350º F.
Combine pecans and bread crumbs in a shallow dish for dredging. Season chicken with salt and pepper.
Dip chicken pieces in buttermilk, then dredge in crumb mixture, patting to coat.
Heat butter in a large skillet; place the coated chicken breasts in the butter. Do not crowd. Cook over medium heat in batches if needed, adding additional butter as needed. Cook chicken until lightly browned on both sides, turning once after about 5 minutes.
Transfer to a baking pan and bake in preheated oven 5 to 10 minutes or until chicken is cooked through. Chicken should be firm to the touch but not hard. While chicken bakes, make Kentucky Bourbon sauce. |
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Kentucky Bourbon Sauce |
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Ingredients: |
Ingredients: ¼ c. pure maple syrup
¼ c. bourbon
1 c. seasoned chicken stock
2 tsp. cornstarch
2 T cold water
4 T whipping cream
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Directions: |
Directions:In a small saucepan, combine syrup and bourbon. Heat to simmer, then reduce by half. Add stock and return to boil. Combine cornstarch and water in a dish and mix well. Add to the boiling mixture. Simmer until thickened, about 1 minute, then add cream and heat through. |
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Number Of
Servings: |
Number Of
Servings:6-12 (2 vs 1 piece per person) |
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