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Crispy pan of chicken with Bourbon pecans » Simple and Healthy Recipe! ✅

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A show of a chicken dinner.

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I feel like a long time, I come here and try to sell you a recipe. It’s very quick to do! You only have to wash one dish! You only need five ingredients! But for that, I think all I have to do is tell you the name: Crispy. Bourbon. Pecan. Chicken. Tray to bake. I mean, you kept me crisp. Or maybe with walnut bourbon. And all in all, it’s almost too much finesse to see.

Are you ready for a chicken dinner? Fasten your seat belts.

Chicken first. You can use boneless or skinless tender breasts, but if you go for the former, trim the fat and whisk until even thickness is achieved. Then brush both sides with a mixture of honey and Dijon mustard. (You don’t want all the flavor in the coating, do you?)

Flour the chicken coated with honey and Dijon and then roll it in a beaten egg. The purpose of this is for the liner to really stick and believe me, you want as much as you can handle.

See, it’s a delicious mix of nuts and breadcrumbs, so it’s not just crunchy, it’s also flavorful and nutty.

Coat the chicken with that mixture and then place it in a hot skillet with enough oil to cover the bottom.

But don’t get too hot. Pecans will brown faster than breadcrumbs, so be careful not to burn them. The chicken takes about five minutes per side and then it’s time to work the sauce! (Might be the best part.)

If your pan has picked up too many blackened bits, you should go ahead and brush them off so they don’t mess with the sauce. After that, it’s just a matter of melting some butter, whisking in some flour, and then adding all the goodness, like bourbon, cream, a touch of cayenne pepper, and other chopped nuts.

Once it’s assembled, the chicken hops cook back up and take on some of that creamy bourbony butter flavor.

It’s as good as it looks. With crispy yet juicy chicken dipped in a creamy, pecan-encrusted sauce with a hint of bourbon, it could be heaven in a skillet.

Serves 4-6

Preparation time 10m

Cooking time 25m

Allergens: gluten, eggs, milk, nuts

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For the chicken:
  • 6 large boneless skinless chicken thighs or breasts, trimmed of fat and pounded to an even thickness
  • 2 tablespoons of honey
  • 2 tablespoons Dijon mustard
  • Vegetable oil, just right
For the flour mixture:
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
For the beaten egg:
  • 2 large eggs
  • 1/4 cup of water
For the breadcrumb mixture:
  • 2 cups of breadcrumbs
  • 3/4 cup pecans, finely chopped
For the sauce:
  • 3 tablespoons of butter
  • 3 tablespoons all-purpose flour
  • 1 cup of chicken broth
  • 3 tablespoons of bourbon
  • 1/2 cup heavy cream
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1/3 cup pecans, chopped
Preparation
  1. In a small bowl, mix honey and Dijon mustard. Brush the chicken with the mixture on both sides and reserve.
  2. In a large bowl or deep plate, mix together the flour, salt, pepper, and garlic powder. Set aside.
  3. In a separate bowl or deep plate, beat the eggs and water. Put next to the flour mixture.
  4. In a third bowl or shallow dish, mix together the breadcrumbs and walnuts. Place it next to the beaten egg.
  5. Dip chicken in seasoned flour, then dip in beaten egg, shaking off excess. Dip in breadcrumb and walnut mixture.
  6. Add enough vegetable oil to cover the bottom of a skillet and heat over medium-high heat. Add chicken, working in batches, and brown on both sides, 4-5 minutes per side. Drain chicken on a plate lined with paper towels.
  7. When the chicken is browned, clean the pan. Reduce heat to medium, then add butter. Once melted, add the flour and cook for 1-2 minutes, stirring constantly.
  8. Whisk in chicken broth and bourbon and cook until mixture begins to boil and thicken, stirring frequently.
  9. Add the cream, cayenne pepper, and walnuts and beat to combine. Spice with salt and pepper.
  10. Return chicken to skillet and pour sauce over chicken. Cover, reduce heat to low, and cook until chicken is cooked through, 5 to 10 minutes.

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