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 SAUCE
Make and share this Bourbon Pecan Sauce recipe from Food.com.
Provided by Vino Girl
Categories Sauces
Time 18m
Yield 1 1/4 cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine sugar and 1/3 cup water in a small saucepan over medium-high heat.
- Cook 5 minutes or until sugar dissolves, stirring constantly.
- Stir in pecans, milk, butter, bourbon, and vanilla extract.
- Reduce heat, and cook 3 minutes or until mixture is thick and bubbly.
Nutrition Facts : Calories 156.6, Fat 5.4, SaturatedFat 1.6, Cholesterol 5.8, Sodium 21.2, Carbohydrate 25.9, Fiber 0.4, Sugar 25.5, Protein 0.6
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!
BUTTERNUT RAVIOLI WITH BOURBON PECAN SAUCE
Each year our family receives 25 pounds of pecans from a friend. With that many nuts, it requires some imagination to create different recipes in order not to tire of their goodness. These tender butternut ravioli draped in a rich bourbon pecan sauce is one way I beat recipe fatigue. -Michele Claybrook-Lucas, Media, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 20
Steps:
- In a large saucepan, combine squash and broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until squash is tender. Drain. Mash squash with cloves. Transfer to a large bowl; cool to room temperature., In a small bowl, combine the ricotta, pecans, garlic powder, salt and pepper; add to squash mixture., Spoon 1 tablespoon squash mixture off center on a wonton wrapper. (Keep wrappers covered with a damp paper towel until ready to use.) Moisten edges with water. Fold wonton over diagonally and seal edges of triangle with a fork. Repeat with remaining wrappers and filling. Refrigerate for 5-10 minutes., In a Dutch oven, bring water to a boil. Reduce heat to a gentle simmer. Cook ravioli in batches for 1-2 minutes or until they float. Remove with a slotted spoon; keep warm. , Meanwhile, in a small skillet, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in cream and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pecans and bourbon; heat through. Serve with ravioli. Sprinkle with parsley and additional pecans.
Nutrition Facts : Calories 415 calories, Fat 22g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 1071mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 3g fiber), Protein 13g protein.
BOURBON PRALINE PECAN SAUCE
Steps:
- Preheat the oven to 350°F. Spread the pecans in a single layer on a baking sheet. Toast for 6-8 minutes. Set aside.
- Bring brown sugar, heavy cream, butter, corn syrup, salt and cinnamon to a boil in a medium size heavy bottomed saucepan over medium heat, stirring constantly. Once boiling immediately lower the heat and let bubble for 2 minutes.
- Remove from heat, and add the baking soda. Stir until incorporated.
- Add bourbon, vanilla and toasted pecans. Mix well.
- Cool slightly (about 10 minutes). Serve warm.
Nutrition Facts : ServingSize 1 cup, Carbohydrate 155 g, Protein 8 g, Fat 117 g, SaturatedFat 47 g, TransFat 2 g, Cholesterol 204 mg, Sodium 914 mg, Fiber 7 g, Sugar 145 g, Calories 1684 kcal
BREAD PUDDING WITH BOURBON PECAN SAUCE
I found this recipe online, and then tweaked it a bit. Some by choice, some by accident and some due to necessary substitution. I wrote a poem (100% true) about the first time I made this. However it is too long to post here, so I'll put it in the comment section, in parts! No idea on the nutritional content. Suffice it to...
Provided by Elaine Wilson
Categories Puddings
Time 1h30m
Number Of Ingredients 18
Steps:
- 1. Bourbon Pecan Sauce: In a saucepan, melt butter; add sugar, water and egg, whisking to blend well.
- 2. Cook over low heat, stirring constantly, until mixture thickens. (Do not allow to simmer, or it may curdle.)
- 3. Whisk in moonshine or bourbon to taste. Remove from heat and add toasted pecans. Whisk before serving.
- 4. The sauce should be soft, creamy, and smooth. I like the sauce warm but not hot.
- 5. Bread Pudding: Preheat oven to 350°F.
- 6. Soak the bread in the heavy cream in a large mixing bowl. Stir with hands until well mixed and all the cream is absorbed. If you think the mixture looks too dry, add a few tablespoons more of the heavy cream or milk.
- 7. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture.
- 8. Gently stir the raisins and coconut into the mixture.
- 9. Grease bottom and sides of a 9x13 inch baking dish/pan with butter. Pour in the bread mix and bake at 350°F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.
- 10. Serve with bourbon pecan sauce on the side; pour on to taste. Best fresh and eaten the day it is made.
BOURBON-PRALINE SAUCE
This is a great sauce over ice-cream or bread pudding... in fact it's good over anything. I make this with my Roasted Banana Bread Pudding.
Provided by Vseward Chef-V
Categories Sauces
Time 25m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- place pecans and butter in heavy medium saucepan. Cook over medium heat 4 minutes or until nuts are toasted, stirring frequently.
- Add 1/2 cup dark brown sugar and 1/2 cup cream; stir until smooth. In small bowl, blend 2 tablespoons milk and cornstarch. Stir cornstarch mixture into sauce.
- Increase heat to medium-high; cook until mixture comes to a boil, stirring constantly. Boil 2 minutes or until thickened, stirring constantly.
- Remove from heat; stir in 1 tablespoon bourbon, 1 teaspoon vanilla and dash salt. Serve warm. (Store sauce, covered, in refrigerator. If too thick after reheating, stir in 1 to 2 tablespoons milk.).
Nutrition Facts : Calories 128.2, Fat 8.9, SaturatedFat 3.8, Cholesterol 19, Sodium 21.9, Carbohydrate 11.2, Fiber 0.5, Sugar 9.1, Protein 0.7
CARAMEL PECAN BOURBON SAUCE
Make and share this Caramel Pecan Bourbon Sauce recipe from Food.com.
Provided by Donna S.
Categories Sauces
Time 40m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Preheat over to 325 degrees.
- Spread pecans on a baking sheet and bake until lightly browned. This takes approximately 5-8 minutes. Watch them carefully so they don't burn. Set aside toasted pecans.
- In a large heavy sauce pan, combine brown sugar, corn syrup, heavy cream and butter. Bring to a boil over medium heat. Reduce heat to medium low and continue cooking. Stir constantly so it doesn't burn. Cook until mixture is reduced to 3 cups. This takes about 10-15 minutes.
- Remove from heat. Stir in bourbon, vanilla and pecans. Let cool.
- NOTES: If made in advance, cover and refrigerate up to 2 weeks. To reheat in microwave use 30% power for a minute or two. For the power notation--adjust to your microwave. The goal is to bring this to a room temperature or slightly warm temperature.
Nutrition Facts : Calories 1733.4, Fat 86.4, SaturatedFat 40, Cholesterol 190, Sodium 376.2, Carbohydrate 237.7, Fiber 3.5, Sugar 173.4, Protein 5.3
PECAN BOURBON CARAMEL SAUCE
Categories Dairy Nut Dessert Quick & Easy Low Sodium Winter Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 1 1/2 cups
Number Of Ingredients 5
Steps:
- In a dry heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan, until deep golden. Remove pan from heat and carefully add cream, bourbon, lemon juice, and pecans (caramel will steam and harden). Return pan to heat and simmer sauce, stirring, until caramel is dissolved, about 5 minutes.
- Pour sauce into a bowl and cool slightly. (Sauce keeps, covered and chilled, 2 weeks.)
PEACH SUNDAES WITH BOURBON-PECAN SAUCE
Categories Bourbon Fruit Nut Dessert Frozen Dessert Peach Pecan Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 8
Steps:
- Place lemon juice in medium bowl. Peel and pit peaches. Slice thinly into bowl; toss to coat with lemon juice. Melt butter in heavy saucepan over medium heat. Add brown sugar and stir until mixture thickens and bubbles. Add cream 1 tablespoon at a time and stir until sugar dissolves and sauce is thick and smooth, about 3 minutes. Stir in peaches, pecans and bourbon. Cook until sauce is heated through, stirring constantly, about 1 minute longer.
- Scoop ice cream into bowls. Spoon sauce over and serve.
PECAN CHICKEN STRIPS WITH BOURBON DIPPING SAUCE
I had this appetizer at a potluck last evening and thought they were great. Recipe is courtesy of the hostess, Diane. I think it will be easier to use the chicken tenderloins (tenders) from the grocery to make these and make a pretty presentation.
Provided by Sassy in da South
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- For Bourbon Sauce:.
- In a large pot, reduce the bourbon by 1/3. Add corn syrup and molasses; cook for five minutes.
- For Chicken:.
- Preheat oven to 375 degrees.
- Beat the eggs and milk together in a large bowl.
- Place pecans and 2 cups flour in food processor.
- Blend until pecans are finely chopped. Season chicken breasts with salt and pepper. Dredge chicken in remaining flour, dip in egg wash and then dredge in pecan flour. Make sure the chicken is completely coated.
- Place a large oven-proof skillet on medium to high heat.
- Heat clarified butter and place the 4 chicken breasts in skillet.
- Cook chicken only one side for a few minutes, turning them once they are golden brown.
- Place skillet in oven and bake for about 8-10 minutes.
- Slice chicken on the diagonal into ½ inch-wide strips.
- Serve with bourbon dipping sauce.
CHOCOLATE BREAD PUDDING WITH BOURBON PECAN SAUCE
A friend shared this recipe with us years ago and we have enjoyed it many times since. It's always a treat.
Provided by JACLYN
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Yield 12
Number Of Ingredients 14
Steps:
- To make sauce: stir 1 1/4 cups sugar and water in heavy large saucepan over medium heat until sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat; pour in 1 1/4 cups cream (mixture will bubble up), stir over low heat until caramel is melted and smooth. Increase heat and boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes. Remove from heat; mix in pecans and bourbon.
- To make pudding: preheat oven to 350 degrees F (175 degrees C).
- Combine milk, 2 cups cream, and 1 cup sugar in heavy large saucepan over medium high heat, stir until sugar dissolves and mixture comes to boil. Remove from heat, add chocolate, and stir until smooth.
- Beat eggs and vanilla in large bowl to blend. Gradually whisk in chocolate mixture; add bread cubes and let stand until bread absorbs some of the custard, stirring occasionally, about 30 minutes. Transfer mixture to a 13x9x2-inch glass baking dish. Cover with foil.
- Bake at 350 degrees F (175 degrees C) until set in center, about 45 minutes. Serve pudding warm or at room temperature with warm sauce.
Nutrition Facts : Calories 732.4 calories, Carbohydrate 76.9 g, Cholesterol 235.7 mg, Fat 43.4 g, Fiber 3.1 g, Protein 12.6 g, SaturatedFat 21.1 g, Sodium 278 mg, Sugar 52 g
CHOCOLATE BREAD PUDDING WITH BOURBON-PECAN CARAMEL SAUCE
Steps:
- FOR SAUCE:
- Stir sugar and water in heavy large saucepan over medium heat until sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat. Pour in cream (mixture will bubble up). Stir over low heat until caramel is melted and smooth. Increase heat; boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes. Remove from heat. Mix in pecans and bourbon. (Can be made 1 day ahead. Cover and chill. Rewarm before using.)
- FOR PUDDING:
- Preheat oven to 350°F. Combine milk, cream and sugar in heavy large saucepan over medium-high heat. Stir until sugar dissolves and mixture comes to boil. Remove from heat. Add chocolate; stir until smooth. Beat eggs and vanilla in large bowl to blend. Gradually whisk in chocolate mixture. Add bread cubes. Let stand until bread absorbs some of custard, stirring occasionally, about 30 minutes.
- Transfer mixture to 13x9x2-inch glass baking dish. Cover with foil. Bake until set in center, about 45 minutes. Uncover; cool at least 15 minutes.
- Serve pudding warm or at room temperature with warm sauce.
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