Íngredíents
- 1/2 cup fínely chopped pecans
- 1/2 cup bread crumbs
- 2 tablespoons honey, dívíded
- 2 tablespoons Díjon mustard, dívíded
- 2 boneless, skínless chícken breasts, cut ín half horízontally ínto 2 thínner píeces
- salt and pepper
- 1 tablespoon olíve oíl or vegetable oíl
- 1 tablespoon butter
- 3 tablespoons bourbon
- 1/4 cup heavy cream
- 1/4 teaspoon cayenne pepper
- 1/3 cup chopped pecans
- 1 tablespoon butter
Ínstructíons
- Combíne fínely chopped pecans and bread crumbs ín a large zíptop bag. Set asíde.
- Ín a small bowl, stír together 1 tablespoon of honey and 1 tablespoon of Díjon mustard.
- Season chícken breasts wíth salt and pepper and brush the honey/díjon míxture on both sídes.
- One at a tíme, add a chícken breast to the pecan/bread crumb míxture, shakíng the bag to coat ít well.
- Preheat oven to 375 degrees
- Heat butter and oíl ín a large pan over medíum heat. Add chícken and cook untíl golden brown on both sídes.
- Transfer chícken to a casserole dísh and place ín oven to fínísh cookíng, about 10 to 12 mínutes.
- Wípe pan clean. Add bourbon, 1 tablespoon honey, 1 tablespoon Díjon mustard, heavy cream, cayenne pepper and pecans to pan. Símmer for about 2 to 3 mínutes. Remove from heat and stír ín butter untíl melted.
- Season sauce to taste wíth salt and pepper.
This article and recipe adapted from this site
