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
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 Faxo
Number Of Ingredients 11
Steps:
- 1. 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. 2. 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. 3. Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.
Nutrition Facts : ServingSize 1 bowl, Calories 295 cal
MAPLE BOURBON PECAN CHICKEN THIGHS
So good you want to lick the plate.
Provided by barbara lentz
Categories Chicken
Time 30m
Number Of Ingredients 15
Steps:
- 1. mix the flour with the salt, pepper, smoked paprika, and sugar. Dredge the chicken in the flour mixture and shake off the excess. Lay on a plate and set aside.
- 2. Mix the chicken broth, maple syrup, pecans, garlic, dijon mustard, apple cider vinegar, soy sauce, and rosemary. Set aside.
- 3. Add into large skillet. Brown the chicken in oil until seared browned on both sides. Remove from pan and set aside. Remove from the pan and set aside. Pour in the bourbon and deglaze the pan. Pour in the chicken broth mixture. Bring to a boil and reduce to a simmer. Add the chicken back to the pan and cook until the sauce has thickened and chicken has been cooked through. Serve the chicken with sauce over top.
BOURBON-PECAN CHICKEN
This is a 1990 recipe from Regina Schrambling that was appended to an article about the role alcohol can play in a home cook's kitchen. It's terrific.
Provided by Regina Schrambling
Categories dinner, weekday, sauces and gravies, main course
Time 3h
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 1018, UnsaturatedFat 49 grams, Carbohydrate 12 grams, Fat 80 grams, Fiber 3 grams, Protein 47 grams, SaturatedFat 25 grams, Sodium 1163 milligrams, Sugar 6 grams, TransFat 0 grams
STICKY MAPLE BOURBON CHICKEN
This recipe is a match made in heaven between bourbon, fresh thyme, and maple syrup. It's also a really cool method that is universal for preparing almost anything. The basic idea is that whatever is being cooked (pork, vegetables, or in this case, chicken) is made delicious and "sticky" by adding a sweetener to a pan sauce and then reducing it while dinner cooks in it.
Provided by Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place a large heavy-bottom or cast-iron skillet over medium-high heat with the olive oil. Season the chicken liberally with salt and pepper. Add the chicken to the pan breast-side down and sear until deep golden brown, 4 to 5 minutes.
- While the chicken in searing, in a small dish whisk together the stock, syrup, and bourbon. Add the bourbon mixture to the skillet along with the thyme sprigs and continue cooking, turning the chicken occasionally, until the meat is cooked through and the sauce has reduced to a thick syrupy consistency, 8 to 10 minutes. (If the sauce reduces to a syrupy consistency before the chicken has cooked through, add a few splashes of stock to the skillet and continue cooking.)
- To serve, remove and discard the thyme sprigs. Spoon the sticky sauce over the chicken and enjoy warm.
PECAN CHICKEN WITH BOURBON SAUCE
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!
Provided by LifeIsGood
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix together the pecans and bread crumbs, on a plate.
- Beat the eggs and water in a pie plate.
- 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.
- Heat the 2 T. butter and 1 T. olive oil in a nonstick skillet over medium heat.
- Dip the chicken breasts, both sides, into the eggs.
- Press the chicken breasts, both sides, into the pecan and bread crumb mixture, coating them evenly.
- 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.
- Meanwhile, in a small saucepan, whisk together the dijon mustard, dark 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 cups of unsalted butter, a few pieces at a time. Do not return to the heat.
- 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.
- You may choose to pool the sauce or drizzle or serve the sauce on the side. The choice is yours!
BOURBON PECAN CHICKEN RECIPE
You've never had chicken this good! Pecan encrusted chicken with a bourbon glaze - so yummy!
Provided by Lynette Rice
Categories Main
Time 35m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat your oven to 350 degree Fahrenheit
- Mix bread crumbs and pecans. In a separate bowl, whisk the eggs.
- Dip the chicken breasts into the egg mixture and then into the crumbs and pecan mixture fully coating them.
- Heat the 1 TB butter and 1 TB olive oil in a skillet on medium high. Once hot, add the chicken and brown on both sides, for about 1 - 2 minutes. Place the chicken on a parchment lined cookie sheet.
- Bake the chicken in the oven for 15 - 20 minutes or until juices run clear.
- In a small saucepan whisk together the dijon mustard, dark brown sugar, bourbon whiskey, soy sauce and worcestershire sauce. Heat on medium low and bring to a simmer. Remove from heat.
- Immediately add the butter one cube at a time whisking until it completely dissolves.
- Place the chicken on a large platter and add the bourbon mixture. (You don't have to use it all, it makes a lot of bourbon mixture.) Top with green onions.
Nutrition Facts : ServingSize 1/2 Chicken Breast, Calories 318 calories, Sugar 3.8 g, Sodium 194 mg, Fat 24 g, SaturatedFat 9.4 g, TransFat 0 g, Carbohydrate 5.9 g, Fiber 1.2 g, Protein 19.1 g, Cholesterol 131.3 mg
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.
Provided by Pinaygourmet 345142
Categories Chicken
Time 30m
Yield 8 serving(s)
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.
AIR-FRYER PECAN CHICKEN SLIDERS
I love coating chicken in pecans instead of breadcrumbs because it gives you such a wonderful crunch and nutty flavor. The sweet berry-bourbon truly pops on these fun sliders-they feel like fancy party fare! -Amy Freeze, Avon Park, Florida
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 2 dozen.
Number Of Ingredients 19
Steps:
- Preheat air fryer to 375°. Flatten chicken to 1/2-in. thickness; cut each thigh in half. Place pecans in a shallow dish. In another shallow dish, whisk together egg, milk, salt, pepper and pepper sauce. Dip chicken in egg mixture, then coat with pecans. In batches, arrange chicken in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, turning once, 8-10 minutes. , Meanwhile, combine jam ingredients in a saucepan over medium-high heat. Bring to a boil, reduce heat and simmer until thick, 1-2 minutes. Remove from heat; crush berries to desired consistency. For slaw, in a large bowl, combine coleslaw mix, mayonnaise, sugar and lime juice. To assemble, spoon 1 heaping tablespoon jam onto bottom of each roll. Layer with hot chicken and slaw; replace tops.
Nutrition Facts : Calories 335 calories, Fat 18g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 228mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 3g fiber), Protein 11g protein.
BOURBON PECAN CHICKEN RECIPE
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 @MakeItYours
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.
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- Add flour to a shallow dish then season generously with salt and pepper. Dredge each chicken thigh in the seasoned flour then shake to remove excess and place onto a plate. In a medium-sized bowl whisk together chicken broth, maple syrup, chopped pecans, dijon mustard, apple cider vinegar, gluten-free tamari, and dried rosemary then set aside.
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