Pecan Chicken With Bourbon Sauce Recipes

PECAN CHICKEN WITH BOURBON SAUCE

Steps:

• Mix together the pecans and bread crumbs, on a plate.
• Beat the eggs and water in a pie plate.
• Pound the chicken breasts to thin them. This helps so you won't have to cook the coated chicken breasts too long. You want to avoid burning the pecan coating.
• Heat the 2 T. butter and 1 T. olive oil in a nonstick skillet over medium heat.
• Dip the chicken breasts, both sides, into the eggs.
• Press the chicken breasts, both sides, into the pecan and bread crumb mixture, coating them evenly.
• Cook the chicken breasts over medium heat (adjust as needed) until nicely browned and cooked through. Depending on the thickness and size of your chicken breasts, it could be anywhere from 5 to 10 minute per side.
• Meanwhile, in a small saucepan, whisk together the dijon mustard, dark 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 cups of unsalted butter, a few pieces at a time. Do not return to the heat.
• Arrange the chicken breasts on a large serving platter and pour some of the sauce over. Sprinkle with green onions. Or you can plate them individually.
• You may choose to pool the sauce or drizzle or serve the sauce on the side. The choice is yours!

BOURBON PECAN CHICKEN

Steps:

• 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.
• 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 sprinkle with green onion.

BOURBON PECAN CHICKEN

Steps:

• For chicken: Preheat oven to 400°F
• Wash inside cavity and outside of chicken and pat dry. Rub cavity with cut side of half a lemon and sprinkle with salt and pepper.
• Fill cavity with tarragon, rosemary, garlic cloves and onions. Truss and tie chicken.
• Pull up skin, press pecan bits into chicken breast and pull skin back into place. Make sure not to break skin.
• Pour 1/4 cup of bourbon over chicken and place it on its side in oven.
• Roast for 20 minutes, turn to other side, add remaining bourbon, baste and roast another 20 minutes.
• Turn again, baste and roast for another 20 minutes Check to see if it is done.
• If not, cook to your liking, continue cooking but do not overcook.

PECAN CHICKEN STRIPS WITH BOURBON DIPPING SAUCE

Steps:

• For Bourbon Sauce:.
• In a large pot, reduce the bourbon by 1/3. Add corn syrup and molasses; cook for five minutes.
• For Chicken:.
• Preheat oven to 375 degrees.
• Beat the eggs and milk together in a large bowl.
• Place pecans and 2 cups flour in food processor.
• Blend until pecans are finely chopped. Season chicken breasts with salt and pepper. Dredge chicken in remaining flour, dip in egg wash and then dredge in pecan flour. Make sure the chicken is completely coated.
• Place a large oven-proof skillet on medium to high heat.
• Heat clarified butter and place the 4 chicken breasts in skillet.
• Cook chicken only one side for a few minutes, turning them once they are golden brown.
• Place skillet in oven and bake for about 8-10 minutes.
• Slice chicken on the diagonal into ½ inch-wide strips.
• Serve with bourbon dipping sauce.

BOURBON PECAN CHICKEN

Steps:

• 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.
• 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 sprinkle with green onion.

BOURBON-PECAN CHICKEN

Steps:

• Cut the chicken into six serving pieces. Rinse and pat them dry, then lay them into a 9-by-13-inch glass baking dish in a single layer.
• In a glass measuring cup, whisk together the bourbon, thyme, cayenne, shallots and oil, then add about a half teaspoon of salt and generous grinds of fresh pepper. Pour the mixture over the chicken. Let stand at room temperature for two hours.
• Heat the oven to 375 degrees.
• Bake the chicken for 35 to 45 minutes, until it's cooked to your taste. It will not be really brown. Remove the pan from the oven and let it stand a few minutes to cool slightly.
• Drain the cooking juices into a small saucepan. Add the pecans (what they lose in crispness, they'll make up in flavor) and cook over high heat until the liquid is reduced by half. Whisk in the heavy cream and continue cooking over high heat until the sauce is thickened.
• To serve, arrange the chicken on a platter or individual serving plates and spoon the sauce over.