Pecan Crusted Chicken with Bourbon Sauce

On my personal social media, I asked my friends to suggest a dinner that would challenge my skills and pallet. This was the one that caught my eye, suggested by a professional chef herself!

I have never cooked with any kind of whiskey before, nor have I tried pecans with a savory dish. This is going to be very interesting!

Ingredients

• 4 chicken breasts halves, boneless and skinless

• 1/2 c. green onions, chopped

• 2 eggs, large

• 1 c. all purpose flour

• 1/4 c. dijon mustard

• 2 tbsp. soy sauce

• 1 tsp. worcestershire sauce

• 1/4 c. brown sugar

• 1 tbsp. olive oil

• 1/2 c. pecans

• 1/2 c. breadcrumb

• 1 tsp. paprika

• 1 tsp. onion powder

• 1 tsp. garlic salt

• 2 tbsp. bourbon whiskey

• 2 tbsp. butter

Instructions

1. In a medium bowl, mix together pecans, breadcrumb, paprika, onion powder and garlic salt

2. In another medium bowl, add flour by itself

3. Beat the eggs in a separate bowl

4. Pound the chicken breasts to thin them

5. Heat the butter and olive oil in a medium skillet over medium-heat(5-6)

6. Dip the chicken in the flour first, then the eggs, and then the breadcrumb/pecan mixture, fully coated

7. Cook the chicken over medium heat, until nicely browned and fully cooked. Internal temperature should reach 165°F, about 7-8 minutes on each side

8. In a small saucepan, mix together dijon mustard, brown sugar, bourbon, soy sauce and worcestershire sauce until fully combined

9. Bring to a low simmer over medium-low heat, uncovered

10. When mixture comes to a light boil, and is desired thickness, remove from the heat

Tips & Tricks

• Beating the chicken thin helps the cook time so the breading doesn't burn.

• You can choose to serve the sauce however you please, whether you drizzle it on top or serve it on the side.

• The sides are your choice as well!