Pecan Chicken With Bourbon Sauce

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"This is a restaurant recipe that I modified slightly. The bourbon sauce is wonderful, either pooled beneath the chicken and/or drizzled over the top. This recipe makes a lot of sauce. You can save some of the extra sauce for use later or drizzle the sauce over your veggies! Great pecan taste and crunch. Make sure you adjust your heat, while cooking the chicken, so the pecan coating does not burn. Don't skip the green onion to sprinkle over the finished product, it is part of the whole taste sensation! This recipe works for a weekly night dinner or even for company. Enjoy!"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (281.2 g)
  • Calories 850.8
  • Total Fat - 63 g
  • Saturated Fat - 30 g
  • Cholesterol - 307.3 mg
  • Sodium - 1022.4 mg
  • Total Carbohydrate - 27.2 g
  • Dietary Fiber - 2.1 g
  • Sugars - 16 g
  • Protein - 44.2 g
  • Calcium - 92.4 mg
  • Iron - 3 mg
  • Vitamin C - 1.7 mg
  • Thiamin - 0.3 mg

Step 1

Mix together the pecans and bread crumbs, on a plate.

Step 2

Beat the eggs and water in a pie plate.

Step 3

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.

Step 4

Heat the 2 T. butter and 1 T. olive oil in a nonstick skillet over medium heat.

Step 5

Dip the chicken breasts, both sides, into the eggs.

Step 6

Press the chicken breasts, both sides, into the pecan and bread crumb mixture, coating them evenly.

Step 7

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.

Step 8

Meanwhile, in a small saucepan, whisk together the dijon mustard, dark brown sugar, bourbon, soy sauce and worcestershire sauce until smooth.

Step 9

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.

Step 10

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.

Step 11

You may choose to pool the sauce or drizzle or serve the sauce on the side. The choice is yours!

Tips & Variations


No special items needed.

Related

KATO BABY

We loved this, it was so good. It is worth 10 * stars*. The chicken was perfectly cooked, flavorful and tender, the sauce was dynamite and the pecans were a wonderful textural element. Providing a nice crunch and flavor to the dish. Thank you for sharing your excellent recipe, which we will enjoy again. Made for Seaside Brasserie.

review by:
(10 Jul 2020)

breezermom

Fabulous! I am always looking for pecan crusted recipes. I buy pecan meal from a pecan company in Ft. Deposit, AL. It is so perfect for this. Just like a bread crumb. So makes this recipe easy to make. Loved the bourbon sauce, but who wouldn't? A keeper recipe. Thanks for sharing!

review by:
(8 Jun 2020)

Chef Potpie

Wow, this is a great recipe. Restaurant quality and easy to make. We had this last night with rice pilaf and asparagus. My husband wanted me to make it again tonight! I halved the recipe for just the two of us, and had chicken cutlets so I didn't have to do any pounding. The chicken was moist and had a nice crust, and we both agree we could DRINK the sauce! I'm famous for forgetting the garnish, so I had the green onions all chopped up and waiting in a bowl on the counter, and I forgot them anyway! I was so mad at myself, because I know they would have added another delightful element to this dish. Oh well, next time! And I will be making this again for sure! Thanks, LIG , for another winner. Love your recipes! Made for Autumn Fever 2019

review by:
(28 Nov 2019)

artandkitchen

This is a really 5 stars recipe, amazing good and really special and I really recommend it! I prepared this for two persons, but I made the full amount of sauce as I needed it for the asparagus which I served with the chicken. To make the sauce lighter and for personal taste I reduced the amount of sugar and butter used for the sauce, but I'm sure that the original recipe is not less good! Will make this again! Thanks a lot for this delish!

review by:
(6 Jun 2016)

Lynn (diner524)

OMG!!! This is delicious!! My sister came to town to celebrate our birthdays and we made this one night for our dinner. She took home the printed page of this recipe and plans to make for friends. Just loved the texture of the chicken and then the flavor of the sauce was so good and a perfect topping/flavor to the chicken. Thanks so much for sharing this recipe that will definitely be made here again.

review by:
(30 May 2016)