Bourbon Pecan Chicken

This is another recipe from the Orange Skillet Recipe Guru, Shelly.  She made this dish for us a few weeks ago and I thought it was so great that it had to be an Orange Skillet post, even if I didn't make it myself (I did help, though). This was an easy recipe that we modified together in order to make it much easier.  The original recipe called for the pecan and bread crumb coated chicken to be pan-fried.  If you've ever done this, you'll know that it is very difficult to thoroughly cook chicken that is breaded that way without burning the breading.  Instead, in our version, you will brown the chicken a little in the pan and then finish cooking it in the oven.  This is my method for cooking any type of breaded chicken (especially if it's pretty thick).

Bourbon Pecan Chicken

½ cup pecans, finely chopped

½ cup bread crumbs

1 egg, beaten

4 chicken breast halves

Olive oil

¼ cup Dijon mustard

¼ cup plus 1 Tbs. brown sugar

2 2/3 Tbs. bourbon whiskey

2 Tbs. Soy Sauce

1 tsp. Worcestershire sauce

¼ cup butter, chilled and cubed

½ cup sliced green onions (optional)

Preheat oven to 350 degrees. Spray pan with cooking spray; set aside.

Stir together the pecans and bread crumbs in a shallow bowl.  In another shallow bowl, coat dip the chicken in the egg wash and then into the pecan, bread crumb mixture. Press firmly to make sure the chicken is well-coated.

Heat about 2 Tbs. of olive oil in a skillet on medium heat. Cook chicken in the pan until browned on both sides and then transfer to a pan for the oven. Cook in the oven for 15 minutes.

Meanwhile, 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 ¼ cup of butter, one piece at a time. Do NOT return to heat.

Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken and sprinkle with the green onion.

This is one of my favorites in a very long time.  I will be making it again very soon.  Comment, share and let me know if you decide to try anything. Enjoy!!