Bourbon Pecan Chicken is covered in a lick your plate clean sauce. The flavor of bourbon and pecans plus dijon mustard and honey combine to make a fantastically delicious meal.
Course Main Dish
Keyword bourbon chicken
Prep Time 10minutes
Cook Time 16minutes
Author Christin Mahrlig
1/2cupfinely chopped pecans
2boneless, skinless chicken breasts,cut in half horizontally into 2 thinner pieces
salt and pepper
1tablespoonolive oil or vegetable oil
Combine finely chopped pecans and bread crumbs in a large ziptop bag. Set aside.
In a small bowl, stir together 1 tablespoon of honey and 1 tablespoon of Dijon mustard.
Season chicken breasts with salt and pepper and brush the honey/dijon mixture on both sides.
One at a time, add a chicken breast to the pecan/bread crumb mixture, shaking the bag to coat it well.
Preheat oven to 375 degrees
Heat butter and oil in a large pan over medium heat. Add chicken and cook until golden brown on both sides.
Transfer chicken to a casserole dish and place in oven to finish cooking, about 10 to 12 minutes.
Wipe pan clean. Add bourbon, 1 tablespoon honey, 1 tablespoon Dijon mustard, heavy cream, cayenne pepper and pecans to pan. Simmer for about 2 to 3 minutes. Remove from heat and stir in butter until melted.
Season sauce to taste with salt and pepper.
Since chicken breasts all seem to be so large these days, I like to cut them horizontally into 2 thinner pieces. If you do not do this and you are using large breasts, keep in mind you will have to cook them longer.