• Cooking Time:
  • Servings: 8
  • Preparation Time:


"Chicken breasts are coated in a pecan breading, and fried in a skillet. Then a rich bourbon sauce is poured over them before serving. This is a fabulous recipe that my Mother gave me from a upscale restaurant in New York. It is to die for. ENJOY!!"


  • 1/2 cup finely chopped pecans
  • 1/2 cup dry bread crumbs
  • 8 skinless, boneless chicken
  • breast halves
  • 1/4 cup clarified butter, melted
  • 1/4 cup Dijon mustard
  • 1/4 cup dark brown sugar 2 2/3 tablespoons bourbon
  • whiskey
  • 2 tablespoons soy sauce
  • 1 teaspoon Worcestershire
  • sauce
  • 3/4 cup unsalted butter, chilled
  • and cut into small cubes
  • 1/2 cup sliced green onions


  • 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.

Categories: Main Dish  Poultry  Stove 
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