Bourbon Pecan Chicken Recipes

BOURBON-PECAN CHICKEN

Steps:

• Cut the chicken into six serving pieces. Rinse and pat them dry, then lay them into a 9-by-13-inch glass baking dish in a single layer.
• In a glass measuring cup, whisk together the bourbon, thyme, cayenne, shallots and oil, then add about a half teaspoon of salt and generous grinds of fresh pepper. Pour the mixture over the chicken. Let stand at room temperature for two hours.
• Heat the oven to 375 degrees.
• Bake the chicken for 35 to 45 minutes, until it's cooked to your taste. It will not be really brown. Remove the pan from the oven and let it stand a few minutes to cool slightly.
• Drain the cooking juices into a small saucepan. Add the pecans (what they lose in crispness, they'll make up in flavor) and cook over high heat until the liquid is reduced by half. Whisk in the heavy cream and continue cooking over high heat until the sauce is thickened.
• To serve, arrange the chicken on a platter or individual serving plates and spoon the sauce over.

PECAN CHICKEN

Steps:

• In a shallow bowl, combine the pecans, bread crumbs, thyme, paprika and salt. Place Dijon mustard in another shallow bowl. Coat chicken with mustard, then roll in pecan mixture. , Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until juices run clear. In a small bowl, combine sauce ingredients; serve with chicken.

BOURBON PECAN CHICKEN

Steps:

• 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.

BOURBON PECAN CHICKEN

Steps:

• 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.

BOURBON PECAN CHICKEN

Steps:

• For chicken: Preheat oven to 400°F
• Wash inside cavity and outside of chicken and pat dry. Rub cavity with cut side of half a lemon and sprinkle with salt and pepper.
• Fill cavity with tarragon, rosemary, garlic cloves and onions. Truss and tie chicken.
• Pull up skin, press pecan bits into chicken breast and pull skin back into place. Make sure not to break skin.
• Pour 1/4 cup of bourbon over chicken and place it on its side in oven.
• Roast for 20 minutes, turn to other side, add remaining bourbon, baste and roast another 20 minutes.
• Turn again, baste and roast for another 20 minutes Check to see if it is done.
• If not, cook to your liking, continue cooking but do not overcook.

BOURBON PECAN CHICKEN

Steps:

• 1. Whisk together mustard, bourbon, sugar, soy sauce and Worcestershire sauce in sauce pan. 2. Heat mixture and add butter one piece at a time until each piece is incorporated, whisking entire time. 3. Mix together pecans and breadcrumbs. 4. Whisk together egg yolks and milk. 5. Dredge chicken in four, shake off excess. 6. Dip floured chicken into egg mixture. 7. Push chicken into pecan/breadcrumb mixture to coat. 8. Sautee chicken in melted butter on medium heat until chicken is done. 9. Serve chicken on bed of linguini, top with 1/4 cup of bourbon sauce.

BOURBON PECAN CHICKEN

Steps:

• 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.

BOURBON PECAN CHICKEN RECIPE

Steps:

• 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.