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Pecan-Crusted Chicken Breast with Bourbon Pan Sauce Recipe

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This recipe for Pecan-Crusted Chicken Breast with Bourbon Pan Sauce is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c finely chopped pecans
1 cup flour, divided
1/2 tsp salt
1/2 tsp ground black pepper
2 large eggs
6 boneless skinless chicken breast (2 Lbs)
4 Tbs extra virgin olive oil
1/4 c bourbon
1 c chicken broth
1 Tbs honey
1 Tbs coarse ground mustard
1 1/2 tsp cornstarch
2 tsp water
1/4 c chopped fresh chives
1 tsp reduced sodium soy sauce
Directions:
Directions:
Heat oven to 425ºF. In a food processor, combine pecans, 1/2 c flour, salt and pepper, then pulse until the mixture becomes a coarse meal. Transfer mixture to a shallow dish.
Place the remaining 1/2 cup flour in a second shallow dish. In a third shallow dish, lightly whisk the eggs. Dip both sides of each chicken breast first into the flour, then in the eggs, then through the pecan mixture. Transfer to a plate.
In a 12 inch skillet over medium heat, heat 2 tablespoons of the oil. Add 3 chicken breast and cook until well browned on both sides, 3 to 4 minutes per side. Transfer the chicken breast to a baking sheet. Repeat with the remaining 2 tablespoons of oil and 3 chicken breast. Place the baking sheet in the oven and cook the chicken for 12 to 15 minutes.
While the chicken bakes, make sauce. With the skillet over medium-high heat, add the bourbon and deglaze, scrapping up the browned bits from the bottom of the pan. Add the broth honey and mustard and bring to a simmer. In a small bowl, stir together the cornstarch and water. Whisk the cornstarch into the skillet sauce and stir until thickened. Stir in the chives and soy sauce. Pour the sauce over the chicken breast to serve. Makes 6 servings (491 calories)

 

 

 

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