Pecan Chicken with Bourbon

  • Created By
    Ken Alger
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4 servings
Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
A word from the cook
adapted from an incredible dinner we had at a restaurant on Ocracoke Island in the Outerbanks of North Carolina.

1/4 cup of dijon mustard
1/4 cup of brown sugar
3 tablespoons of Bourbon (I've used Southern Comfort)
2 tablespoons of Soy Sauce
1 teaspoon of Worcestershire sauce
1 cup of ground pecans (save 4 whole pecans to garnish the dish)
4 Chicken Breasts (boneless / skinless)
3 tablespoons of butter (cut into 1 tablespoon pieces)
2 tablespoons of Olive Oil
1/2 cup of green onion tops (cut into small rounds for garnish).


Wisk together M<ustard, Sugar, Bourbon, Soy Sauce, Worcestershire Sauce and set aside.

Combine pecans and press the ‘pounded’ chicken breasts into the pecan crumbs to coat both sides.

Heat the oil and butter in a skillet.  Brown the chicken on both sides, about 4 minutes per side (watch carefully as pecans will bur quickly).    Reduce heat to low and continue to cook chicken until cooked through (about 10 minutes), turning once.

In a small saucepan, bring the bourbon mixture to a boil and reduce to a low slow simmer.   Once heated through (2-3 minutes) remove from heat and whisk in one piece of butter at a time allowing each piece of butter to melt thoroughly before adding another.    Do not reheat the sauce once butter is melted into it.

Serve over white rice adding the sauce over the chicken and to flavour the rice.

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