Maple Bourbon Pecan Chicken Recipes

Steps:

• 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.

Steps:

• Melt the butter in a saucepan over medium-high heat until it foams. Add the pecans and toss to coat evenly; toast for about 1 minute. Add the brown sugar and swirl until it melts; toss to coat the nuts. Add the bourbon and maple syrup and remove from the heat. Swirl the sauce to mix, and then allow to cool slightly in the pan. Pour the sauce over scoops of ice cream to serve as a sundae. Season with a little pinch of salt. Serve immediately.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place a wire rack onto a baking sheet and lightly coat with cooking spray.
• Mix maple syrup, mayonnaise, and salt together in a bowl.
• Mix panko and pecans together in a separate bowl. Dip chicken into the syrup mixture, followed by the panko mixture. Place onto the prepared baking sheet.
• Bake in the preheated oven until an instant-read thermometer inserted into the centers reads at least 165 degrees F (74 degrees C), 15 to 20 minutes.

Steps:

• Place a large heavy-bottom or cast-iron skillet over medium-high heat with the olive oil. Season the chicken liberally with salt and pepper. Add the chicken to the pan breast-side down and sear until deep golden brown, 4 to 5 minutes.
• While the chicken in searing, in a small dish whisk together the stock, syrup, and bourbon. Add the bourbon mixture to the skillet along with the thyme sprigs and continue cooking, turning the chicken occasionally, until the meat is cooked through and the sauce has reduced to a thick syrupy consistency, 8 to 10 minutes. (If the sauce reduces to a syrupy consistency before the chicken has cooked through, add a few splashes of stock to the skillet and continue cooking.)
• To serve, remove and discard the thyme sprigs. Spoon the sticky sauce over the chicken and enjoy warm.

Steps:

• 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.