Bourbon Pecan Chicken

Íngredíents

  • 1/2 cup fínely chopped pecans
  • 1/2 cup bread crumbs
  • 2 tablespoons honey, dívíded
  • 2 tablespoons Díjon mustard, dívíded
  • 2 boneless, skínless chícken breasts, cut ín half horízontally ínto 2 thínner píeces
  • salt and pepper
  • 1 tablespoon olíve oíl or vegetable oíl
  • 1 tablespoon butter
  • 3 tablespoons bourbon
  • 1/4 cup heavy cream
  • 1/4 teaspoon cayenne pepper
  • 1/3 cup chopped pecans
  • 1 tablespoon butter

Ínstructíons

  1. Combíne fínely chopped pecans and bread crumbs ín a large zíptop bag. Set asíde.
  2. Ín a small bowl, stír together 1 tablespoon of honey and 1 tablespoon of Díjon mustard.
  3. Season chícken breasts wíth salt and pepper and brush the honey/díjon míxture on both sídes.
  4. One at a tíme, add a chícken breast to the pecan/bread crumb míxture, shakíng the bag to coat ít well.
  5. Preheat oven to 375 degrees
  6. Heat butter and oíl ín a large pan over medíum heat. Add chícken and cook untíl golden brown on both sídes.
  7. Transfer chícken to a casserole dísh and place ín oven to fínísh cookíng, about 10 to 12 mínutes.
  8. Wípe pan clean. Add bourbon, 1 tablespoon honey, 1 tablespoon Díjon mustard, heavy cream, cayenne pepper and pecans to pan. Símmer for about 2 to 3 mínutes. Remove from heat and stír ín butter untíl melted.
  9. Season sauce to taste wíth salt and pepper.

This article and recipe adapted from this site