Friday, April 8, 2011

What’s for dinner?

If you smart (Winking smile) you’ll make this:

Bourbon Pecan Chicken.

Now, I can tell my cooking adventures one way or I can tell it the real way. Let’s just say I was trying to cook in our tiny kitchen with a sink full of dishes.  I asked Adam to wash them while I was busy clarifying butter! Clarify What?  Yes, I learned what clarified butter is.  Basically, if you don’t know, you melt it and scoop off all the milk  that separates (the white stuff).  Well I was doing this, cooking chicken and trying to make the sauce-while telling Adam he’d better start the rice when things started flying out of the cupboard and landing on my tiny bowl of the butter froth I just skimmed off…uggg.  Adam stuffed a cracker with cheese in my mouth and I opened a beer.  Better.

When the dinner was finally ready ( in 30 short min) we sat down and both said “mmmmm this is good!”  Of course, Adam the sauce monster, needed more sauce (I’d made enough for 3!) but over all it was delicious and despite my grumpy experience in the kitchen-relatively easy to make! The best part-I had all the ingredients in house.  Love it when that happens.

So strap on your apron and get your cute self into the kitchen and whip this up!

Bourbon Pecan Chicken (from

(this recipe is for 8, but you can adjust the servings on the website)


1/2 cup finely chopped pecans

1/2 cup dry bread crumbs

8 skinless, boneless chicken breast halves

1/4 cup clarified butter, melted

1/4 cup Dijon mustard

1/4 cup dark brown sugar

2 2/3 tablespoons bourbon whiskey

2 tablespoons soy sauce

1 teaspoon Worcestershire sauce

3/4 cup unsalted butter, chilled and cut into small cubes

1/2 cup sliced green onions


Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.

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 3/4 cup of unsalted butter one piece at a time. Do not return to the heat.

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

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