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    You are in: Home / Recipes / Pecan Chicken With Bourbon Sauce Recipe
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    Pecan Chicken With Bourbon Sauce

    Pecan Chicken With Bourbon Sauce. Photo by momaphet

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    LifeIsGood's Note:

    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!

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    1. 1
      Mix together the pecans and bread crumbs, on a plate.
    2. 2
      Beat the eggs and water in a pie plate.
    3. 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.
    4. 4
      Heat the 2 T. butter and 1 T. olive oil in a nonstick skillet over medium heat.
    5. 5
      Dip the chicken breasts, both sides, into the eggs.
    6. 6
      Press the chicken breasts, both sides, into the pecan and bread crumb mixture, coating them evenly.
    7. 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.
    8. 8
      Meanwhile, in a small saucepan, whisk together the dijon mustard, dark brown sugar, bourbon, soy sauce and worcestershire sauce until smooth.
    9. 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.
    10. 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.
    11. 11
      You may choose to pool the sauce or drizzle or serve the sauce on the side. The choice is yours!

    Ratings & Reviews:

    • on July 18, 2013


      Yum! This was so delicious and easy to put together. The sauce and chicken really compliment and enhance each other. The sauce has a really nice tang to it. I reduced the mustard and soy sauce a little and increased the bourbon and since I only had light brown sugar I added a little bit of molasses I also decreased the butter and even having halved the recipe still had plenty of sauce. I used two chicken breasts and after flattening them cut them into 3 pcs each. I did have to use the full amount of coating for half the original amount of chicken. Thanks for sharing! Made for ZWT 9 Cajun/Creole by one of the Appliance Killers.

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    • on December 18, 2012


      Very tasty. I ran out of coating before I ran out of chicken, so some of the pieces had larger bits of pecans on them in the second batch. I also added some pecans to the sauce for presentation since I don't like green onions much. Hubby liked that I burned one for him. Plenty of sauce, next time I'll double the coating though. Thanks for a tasty meal LIG! Made for PRMR 2012

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    • on January 24, 2012


      I did cut this recipe in half for the 2 of us & the only thing I did a little different was to simmer the sauce a few more minutes to be sure the alcohol was gone! Served it with a combo of brown rice & peas, & that was very, very nice topped with the sauce! Thanks for posting the recipe! [Tagged & made in Please Review My Recipe]

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)


    Nutritional Facts for Pecan Chicken With Bourbon Sauce

    Serving Size: 1 (286 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 797.1
    Calories from Fat 543
    Total Fat 60.3 g
    Saturated Fat 28.5 g
    Cholesterol 275.4 mg
    Sodium 904.8 mg
    Total Carbohydrate 28.5 g
    Dietary Fiber 2.9 g
    Sugars 15.5 g
    Protein 33.3 g

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