BOURBON PECAN CHICKEN
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!!
Provided by PGRAFF
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 30m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 485.6 calories, Carbohydrate 15.5 g, Cholesterol 134 mg, Fat 33.1 g, Fiber 1.2 g, Protein 28.6 g, SaturatedFat 16.5 g, Sodium 537.2 mg, Sugar 7.7 g
PECAN CHICKEN
A pecan coating adds a pleasant crunch to plain chicken. My family likes dipping the crispy chicken pieces in the easy-to-make sauce.-Bonnie Jean Lintick, Kathryn, Alberta
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 207 calories, Fat 10g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 767mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 2g fiber), Protein 9g protein.
PECAN CHICKEN AND GRAVY
Enjoy this chicken and pecan dish served with gravy - perfect for wonderful dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- In shallow dish, mix bread crumbs and pecans. In another shallow dish, mix 1/2 cup of the flour and 1/4 teaspoon of the pepper. Sprinkle chicken with 1/2 teaspoon of the salt. Coat chicken in flour mixture, then dip into eggs and coat with pecan mixture.
- In 10-inch nonstick skillet, melt 2 tablespoons of the butter over medium heat. Cook 2 chicken breasts 6 to 8 minutes, turning once, until no longer pink in center. Remove from skillet; cover to keep warm. Repeat with 2 tablespoons butter and remaining chicken.
- In same skillet, melt remaining 2 tablespoons butter over medium heat. Add remaining 1/4 cup flour, stirring until blended. Gradually add milk; cook 8 to 10 minutes, stirring frequently, until thickened. Stir in remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Serve gravy with chicken.
Nutrition Facts : Calories 790, Carbohydrate 51 g, Fat 7, Fiber 4 g, Protein 45 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 1117 mg
PECAN BREADED CHICKEN BREASTS
Very flavorful twist to fried chicken!
Provided by Rhoda McIntosh
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- On waxed paper, combine pecans, flour, and salt.
- Brush chicken breasts all over with maple syrup. Coat chicken breasts completely with nut mixture.
- In a large skillet over medium heat, melt butter and stir in the vegetable oil. Add chicken, and cook for 12 to 15 minutes until chicken is browned on all sides and tender.
Nutrition Facts : Calories 446.8 calories, Carbohydrate 15 g, Cholesterol 83.7 mg, Fat 30.3 g, Fiber 2.8 g, Protein 30.4 g, SaturatedFat 6.2 g, Sodium 700 mg, Sugar 7.1 g
PECAN AND SESAME SEED-CRUSTED CHICKEN
These moist, tender chicken breasts have a crunchy coating of pecans and sesame seeds. They're good served alone or with chicken gravy. -Molly Lloyd, Bourneville, Ohio
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place milk in a shallow bowl. In another shallow bowl, combine the flour, pecans, sesame seeds, paprika, pepper and salt. Dip chicken in milk, then coat in flour mixture., In a large nonstick skillet, brown chicken in oil on both sides. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 15-20 minutes or until no longer pink.
Nutrition Facts : Calories 214 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 252mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
GRANDMA CHICKEN (CHICKEN AND GRAVY)
This recipe was handed down from my Grandma. Every time I make it, I remember her. This is fantastic served over sticky white rice. It also freezes beautifully and can easily be sized up or down to suit your needs.
Provided by Bling Lady
Categories Chicken Breast
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour and pepper in a ziplock bag.
- Cut chicken into bite sized pieces and add to flour mixture.
- After all chicken is in the bag, close bag and shake to coat chicken pieces.
- Melt butter in a large skillet over medium low heat.
- Slowly brown both sides of chicken in the melted butter. Note: If your skillet isn't large enough, you can do this in batches, it may require additional butter.
- Remove chicken and set aside in a baking dish.
- Cook onion in same pan until soft (if using onion powder, skip this step).
- Add a small amount (approximately 2-3 tablespoons) of the flour/pepper mixture to the water.
- Mix well.
- Pour water and flour mixture slowly into the pan.
- Add chicken broth and thyme (if using onion powder, add it now) and bring to a simmer. Stir often to make a thickish gravy.
- Return browned chicken pieces to the pan.
- Reduce heat to low and cover. Simmer for 30 minutes, stirring periodically.
- Transfer chicken and gravy into baking dish. I use a 2.8 liter Corning Ware dish, but a 9x13 dish will work as well.
- Cover and bake at 375 for 30 minutes.
- Note: This dish freezes beautifully. After cooking for the first 30 minutes, cool, place in a freezer bag. When you are ready to cook, defrost and cook, covered at 375 for 45-60 minutes or until hot and bubbly.
Nutrition Facts : Calories 385.3, Fat 14.5, SaturatedFat 8.1, Cholesterol 98.9, Sodium 828, Carbohydrate 26.2, Fiber 1.3, Sugar 1.1, Protein 35
PECAN GRAVY
This is a modification on an old recipe that my great grandmother brought over from her native country. The original was loaded with butter, needed cooking and it used walnuts which I don't like. This recipe has no butter, no cooking and I use pecans which I love.
Provided by Hanan Hussein
Categories Spreads
Time 15m
Number Of Ingredients 4
Steps:
- 1. Place pecans in food processor and process on high speed till it is a smooth paste (about 6 -10 min.)
- 2. Cut the bread into pieces and add to the processor. Process till it is a thick smooth paste. (if using chicken bouillon you can add it now)
- 3. Lower the speed of the processor and start adding the hot broth in a stream (or hot water if using bouillon) till it is all incorporated.
- 4. Pour the gravy into a saucepan and heat. Add broth (or water to adjust its thickness to your liking noting that it will thicken considerably as it cools. Serve over white rice and chicken or turkey.
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