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Jeeves and Co. Bourbon Pecan Chicken Re




Source of Recipe


unknown


List of Ingredients




Ingredients:
¼ cup Dijon mustard
¼ cup dark brown sugar
2 tablespoons plus 2 teaspoons bourbon
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
½ cup finely ground pecans
½ cup dry breadcrumbs
4 whole chicken breasts, boned, trimmed and split into 8 pieces
4 to 6 tablespoons clarified butter
6 ounces chilled, unsalted butter, cut into 12 pieces
½ cup scallion tops (the green portion) cut into small rounds

Recipe



In a small bowl, whisk together mustard, brown sugar, bourbon, soy and Worcestershire sauces. Set aside.
Mix together ground pecans and breadcrumbs. Sprinkle the chicken breasts with the mixture. Press crumbs firmly into the meat, coating well.
Heat 2 tablespoons clarified butter in a large skillet until it bubbles. Add chicken breasts in batches, if necessary, to avoid over-crowding the pan. Sauté until nicely browned on both sides and cooked through. Add more butter as necessary for each new batch.
In a small saucepan, bring the bourbon mixture to a low simmer, watching carefully so it does not burn or boil over. When it comes to a steady simmer, remove from heat and whisk in the pieces of chilled butter, on piece at a time, making sure each piece is melted and incorporated well into the sauce before adding the next. Do not reheat sauce.
Arrange chicken on plates. Pour sauce over chicken, and sprinkle with the sliced scallions.
Serves 4 to 8, depending on whether you serve a whole or half breast as a portion.