About this recipe:In this simple but elegant recipe, chicken breasts are coated in a pecan nut crust and pan fried, then served with a buttery Bourbon sauce. A show-stopping dinner party main!
60g finely chopped pecan nuts
60g dried breadcrumbs
8 skinless, boneless chicken breast fillets
4 tablespoons clarified butter, melted
4 tablespoons Dijon mustard
4 tablespoons dark brown soft sugar
2 2/3 tablespoons bourbon whiskey
2 tablespoons soy sauce
1 teaspoon Worcestershire sauce
175g unsalted butter, chilled and cut into small cubes
8 tablespoons sliced spring onions, to garnish
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Method Prep:20min › Cook:30min › Ready in:50min
Stir together the pecans, breadcrumbs 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 frying pan 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, dark brown soft sugar, bourbon, soy sauce and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the heat and whisk in the 175g 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 spring onion to serve.
Bourbon is an American whisky made primarily of maize and is milder than Scotch. If you've only got regular whisky to hand, feel free to use that instead.
Scrumptious! this is an awesome dish!!! This was my second time making this and oh my I knew just what to tweak (For my personal preference - added some left over Cashew and peanuts to original recipe - oh wow!!) Saved and if I can make it better I'l let you know!But you posted an awesome recipe to have fun with!! Thank you ever so much!! - 08 Nov 2014