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Bourbon Pecan Chicken

This chicken recipe reminds me of something I'd be served in a high-end restaurant.  It's packed with rich flavors - hello pecans, brown sugar and bourbon! - and is actually really easy to make.  It's equally as great as a quick weeknight meal or an anniversary dinner.

Chicken breasts are dredged in a quick mixture of pecans, bread crumbs and salt, and then seared for about 5 minutes to add a beautiful, brown color.  While the chicken finishes cooking in the oven, a delicious sauce made of brown sugar, Dijon, bourbon, and soy sauce is whisked up and is poured over the chicken before serving.


Bourbon Pecan Chicken
Adapted from:

½ cup finely chopped pecans
½ cup dry bread crumbs
¼ tsp salt
1 egg
3 Tbsp milk
4 boneless, skinless chicken breasts
2 Tbsp olive oil
2 Tbsp packed, dark brown sugar
2 Tbsp Dijon mustard
4 tsp bourbon
1 Tbsp reduced sodium soy sauce
4 Tbsp unsalted butter, chilled and cut into small cubes
1/4 cup sliced green onions, for garnish

Preheat oven to 350 degrees F.

Stir together the pecans, bread crumbs, and salt in a bowl. Spread the mixture out on a plate. 

Whisk together egg and milk in a separate bowl.  Dip chicken into egg mixture, then dredge in pecan mixture to coat.

Heat the oil in a large skillet over medium heat. Place the coated chicken breasts in the pan, and cook until nicely browned on one side, about 5 - 7 minutes.

Turn chicken over and transfer the skillet to the oven.  Bake 15-20 minutes, until an instant-read thermometer inserted into thickest parts of chicken registers 165 degrees F.

Meanwhile, in a small saucepan, whisk together the brown sugar, Dijon mustard, bourbon and soy sauce until smooth. Bring to a simmer over medium-low heat.  Remove from heat and whisk in the cold butter, one piece at a time. (Do not return to heat.)

Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.



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